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216 Wild Edible Plants
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Edible Wild Carob
as a Source
8
of Nutrients in Food
Production
Tatiana Capcanari, Eugenia Covaliov, and
Viktor Stabnikov
8.1 INTRODUCTION
The Ceratonia genus is considered as one of the oldest among the legume genera
(Ramón- Laca & Mabberley, 2004) and is abundant in the natural habitats of areas
with a Mediterranean climate, where it has been widely grown from the ancient
times. Ceratonia siliqua, the scientic name of the carob tree, originates from the
Greek word “keras” meaning horn, which relates to the shape of the carob fruit, and
the Latin term “siliqua,” referring to the pod’s toughness (Loullis & Pinakoulaki,
2018). Because of its reduced agricultural demands in contrast to other fruit varieties, carob ourishes in diverse soil conditions, including rocky, arid, and sloped
terrain, provided it possesses moderate fertility and allows root penetration (Krokou
et al., 2019). The cultivation of carob in the Mediterranean region represents a
longstanding tradition and an integral part of the agricultural landscape. This crop
thrives in the warm and dry climatic conditions of the region, being well adapted to
well- drained soils exposed to sunlight.
Carob fruits, also known as the carob pods, are brown beans with size up to 30 cm,
composed from the pulp and small hard, smooth, brown seeds, which consist of 80–
90 and 10– 20 % of the pod dry weight, respectively (Correia & Pestana, 2024). The
carob pulp is rich in sugars, but also contains insoluble bers, fatty acids, polyphenols,
vitamins of B group, and minerals, while seeds have higher content of ber, protein
220
DOI: 10.1201/9781003486794-8
Edible Wild Carob as a Source of Nutrients in Food Production 221
FIGURE 8.1 The main carob producing countries in the world over the last decade (2012–
2021) (Rodríguez- Solana et al., 2021; Şahin & Taşlıgil, 2016; Tzatzani & Ouzounidou,
2023), tons.
and fat in comparison with pulp (Brassesco et al., 2021; Higazy et al., 2018) and could
serve as a source of tocopherols and organic acids (Ben Ayache et al., 2020; Fidan et al.,
2020). The carob pulp are traditionally used in the manufacturing of confectionery,
bread, paste, and drinks (Rodríguez- Solana et al., 2021; Stabnikova & Paredes- Lopez,
2024), while seeds contained in their endosperm gum, a polysaccharide galactomannan,
which, when extracted from the seeds, is used as a thickener, stabilizer, emulsier, and
gelling agent in various food products (Ben Ayache et al., 2020; Santonocito et al., 2020).
Ceratonia siliqua L. is considered to be one of the most useful trees in the
Mediterranean Basin and other regions with Mediterranean- type climate (RodríguezSolana et al., 2021). However, despite its cultural and economic signicance, carob
cultivation faces challenges such as climate change and shifts in consumer preferences,
necessitating efforts to protect and promote this valuable resource of the Mediterranean
agricultural landscape.
The global production of carob products is estimated to exceed 315 tonnes annually (Baumel et al., 2018). Countries including Spain, Portugal, Italy, Morocco, Turkey,
Greece, Cyprus, Lebanon, Algeria, and Tunisia have been the primary producers of
carob worldwide from 2012 to 2021 (Mahdad & Gaouar, 2023; Rodríguez- Solana et al.,
2021; Şahin & Taşlıgil, 2016; Tzatzani & Ouzounidou, 2023) (Figure 8.1).
Based on the 2022 data from the Food and Agriculture Organization, there is a
global decline in carob production (Figure 8.2).
Many factors are likely contributing to the decline in carob cultivation worldwide
and its yield. These include shifts in optimal growth regions due to changing climatic
conditions, competition with other crops due to changes in agricultural practices, and the
inuence of socio- economic factors. Additionally, reduced awareness of the nutritional
and biological potential of carob fruits, coupled with declining individual consumption
and fruit prices, may further contribute to this trend. Addressing these complex
interplays of factors requires comprehensive strategies aimed at raising awareness,
222 Wild Edible Plants
FIGURE 8.2 Some data in carob production.
promoting consumption, and ensuring sustainable cultivation practices (FAOSTAT,
2023; Şahin & Taşlıgil, 2016).
In the food industry, carob pods and seeds serve as invaluable ingredients in the
creation of a variety of food products (Boublenza et al., 2019). At the initial stage of
processing carob pods, the seeds and pulp are separated. Locust bean gum, a commercial natural food thickener used as a food additive (E410), is produced from seeds. This
compound has high viscosity in water across a broad range of temperatures and pH
levels (Di Guardo et al., 2019).
The carob powder is obtained from the pulp through a process involving kibbling,
roasting, grinding, and sifting. Carob powder is similar in taste and color to cocoa powder
and is considered a natural sweetener often used as a cocoa substitute (Pawłowska
et al., 2018). Carob powder, unlike cocoa, does not contain caffeine and theobromine,
and is also low in fat (Loullis & Pinakoulaki, 2018). Carob syrup, extracted from the
pods, serves as a natural sweetening agent and avor enhancer in numerous culinary
applications, thus expanding its potential utility within food products (Capcanari et al.,
2022a, 2022b; Stankov et al., 2020).
At the same time, the antioxidant and anti- inammatory properties of carob make
it a valuable raw material for pharmaceutical production (Ben Ayache et al., 2020;
Rtibi et al., 2017). Extracts obtained from the pods and seeds of the carob tree have
a wide range of applications in the pharmaceutical industry, and the presence of biologically active compounds such as polyphenols and avonoids determines their further
study (Laaraj et al., 2023). Furthermore, the cosmetic industry harnesses the benecial attributes of carob extracts in skincare and hair care formulations. Renowned for
their moisturizing and conditioning properties, carob seed extracts are integrated into
creams, lotions, shampoos, and conditioners, offering natural alternatives to synthetic
constituents and aligning with consumer preferences for organic and sustainable cosmetic solutions (Rasheed et al., 2019; Roukas & Biliaderis, 1995).
Additionally, owing to its notable ber content, vitamin prole, and mineral composition, carob holds promise within the nutritional supplements market (Azab, 2020).
Carob pods and powder are assimilated into the formulation of dietary supplements
and nutritional products, aimed at bolstering their nutritional content and health- related
Edible Wild Carob as a Source of Nutrients in Food Production 223
advantages. Incorporating carob- derived ingredients augments the value proposition
of these products, appealing to health- conscious consumers in pursuit of natural and
nutrient- rich dietary supplements.
8.2 NUTRITIONAL AND BIOLOGICAL VALUE OF CAROB (CERATONIA SILIQUA L.)
Throughout history, carob has been appreciated not only for its distinct taste and sweet
aroma, but also for its remarkable nutritional value. Carob fruits and seeds are rich in a
variety of essential nutrients, making them an important source of food and traditional
medicine in many cultures. Carob pods contain, g/ 100 g of fresh weight: protein from 3
to 4; lipids, from 0.4 to 0.8, and soluble sugars from 40 to 50 (Biernacka et al., 2017).
The main sugars determined in the pods of wild carobs grown in Turkey, were, g/ 100
g of fresh weight (FW): sucrose, 29.9; fructose, 10.2, and glucose, 3.7 (Biner et al.,
2007). The content of sucrose, glucose, and fructose, g/ 100 g of dry weight (DW), in
ripe Greek carob pods were 21.4; 8.5, and 5.8 (Vekiari et al., 2012) and in Spain carob
pods the content of these sugars was 43.7; 39.6, and 4.2, respectively (Ayaz et al., 2007).
The presence of sugars allows the use of carob in the manufacturing of sweet
products, including confectionery (Boublenza et al., 2019). It should be noted that the
content of total sugars in wild carobs, 43.7 g/ 100 g FW, was lower than in the cultivated
ones, 53.1 g/ 100 g FW (Biner et al., 2007).
Carob’s low glycemic index, coupled with its innate sweetness, renders it a preferable choice for individuals looking to manage blood sugar levels (Restuccia et al.,
2023). Studies have indicated that regular consumption of carob may help in lowering
LDL (low-density lipoprotein) cholesterol levels, thereby potentially reducing the risk
of cardiovascular diseases and supporting heart health (Ruiz- Roso et al., 2010).
Carob pods contain relatively high amount of omega- 3 α- linolenic acid, content of
which changed from 11.8 to 2.5 % of the total fatty acids during ripening period of wild
Creek carob, but ratio of ω- 6/ ω- 3 was still maintained under 5 (Vekiari et al., 2012).
One of the standout features of carob is its impressive ber content, about 11 g/
100 g FW, and signicant amounts of mineral ranged between 1 and 6 g/ 100 g FW
(Boublenza et al., 2019). Fiber serves as a cornerstone of digestive health, aiding in
maintaining regular bowel movements, preventing constipation, and fostering a healthy
gut microbiome (Zhu et al., 2019). This dietary ber content makes carob a favorable
choice for individuals seeking to optimize their digestive well- being. The ber- rich
nature of carob also aids in weight management by curbing hunger pangs and reducing
overall calorie intake, making it a valuable component of balanced dietary regimes.
Carob pods contain a spectrum of essential minerals, including calcium, potassium, magnesium, and iron, all of which are vital for various physiological functions
within the body. These minerals support bone health, muscle function, and overall
vitality, highlighting the nutritive value of carob as a wholesome food source (Oziyci
et al., 2014).
224 Wild Edible Plants
Carob also provides a range of essential vitamins, such as A, B2, B3, and B6, which
are integral for energy metabolism, immune function, and overall well- being, further
underscoring its nutritional signicance.
In the realm of biological value, carob pods and seeds offer a host of health benets
beyond their nutritional content. Carob is a rich source of antioxidants, including
polyphenols and avonoids, which play a crucial role in combating oxidative stress and
protecting against cellular damage caused by free radicals. It was found that pulp of
one wild Moroccan carob fruit contained 53.22– 118.04 mg of total polyphenols, 1.41–
4.83 mg of total avonoids, and 1.47– 7.36 mg of condensed tannins (El Bouzdoudi
et al., 2016).
The antioxidants present in carob pods play an important role in reducing the
risk of chronic diseases such as cardiovascular disease and some types of cancer,
making carob an attractive dietary supplement for health maintenance (Boublenza
et al., 2019).
Comparing carob’s nutrient prole to other food sources highlights its unique qualities. Carob is often marketed as a low- fat substitute for cocoa powder, appealing to those
wanting to cut down on fat intake while enjoying a chocolate- like avor (Capcanari
et al., 2023a; Loullis & Pinakoulaki, 2018). Furthermore, unlike rened sugar, carob
powder is naturally sweet, offering a healthier alternative. Its inherent sweetness and
benecial nutrients make carob a versatile ingredient that can boost the nutritional value
of various foods.
The nutritional review of carob emphasizes its richness in ber, minerals, vitamins,
and antioxidants. Contrasting it with other foods showcases its distinct composition and
potential for enhancing a well- rounded diet and overall health. Incorporating wild edible
carob into food production can offer both culinary delights and nutritional benets,
catering to a range of consumer preferences and dietary needs.
8.3 BIOACTIVE AND FUNCTIONAL PROFILE
OF CAROB (CERATONIA SILIQUA L.)
FROM EUROPEAN AND NORTH AFRICAN
AGRIFOOD SECTORS
To assess how climatic conditions affect certain nutritional and biological active
characteristics of carob, samples were collected from various regions worldwide,
including the Republic of Moldova, Italy, Algeria, and Spain. The unroasted carob
seeds from Spain, Italy, and Algeria were purchased from supermarkets located in Italy
and Romania. For these samples, the pulp of the pods is not commercially available,
as it is typically considered a by- product. Samples from Moldova, including both the
pods’ pulp and seeds, were gathered from different geographical areas of the country
(Center, South, and East) in mid- October 2021, when they had reached an optimal level
of ripeness. The carob seeds were meticulously separated from the pulp of the pods. All
raw materials were thoroughly washed and then dried for 48 hours at 40°C to eliminate
Edible Wild Carob as a Source of Nutrients in Food Production 225
any moisture absorbed during washing. Following the drying process, the carob pods’
pulp and seeds were ground into powder at 3000 rpm for 3 minutes. Hydroalcoholic
extracts were then prepared using 50% EtOH solution as a solvent. It is important to note
that after grinding the Moldovan carob seeds and pods’ pulp, particles with the same
size (≤90 m) as those of the purchased samples were selected for analysis. The extracts
thus obtained were employed as raw materials for a series of comprehensive laboratory
determinations aimed at evaluating various nutritional and bioactive parameters. The
determinations included an assessment of mineral content, specically focusing on calcium (Ca), magnesium (Mg), and iron (Fe).
8.3.1 UV/ Vis Spectra Analysis
Employing spectral analysis to examine food product properties represents a signicant
emerging trend in quality monitoring. Despite its limited current use in elucidating the
structure of nutrients, UV/ Vis spectroscopy offers undeniable benets for the swift and
straightforward comparison of product composition details (Pretsch et al., 2009). In
exploring the potential of carob seeds and pod pulp, the UV/ Vis spectra of their alcoholic extracts (at a solution ratio of 1:10) were analyzed across a wavelength range of
200 to 900 nm (Figure 8.3).
The studied extracts exhibit similar absorption curves within the 200– 320 nm
wavelength range (Figure 8.2), which can be attributed to total absorption in that region.
Peaks observed in the 340– 360 nm range suggest the presence of avones, avonoids,
and avanones in the sample composition. These compounds are potent antioxidants
that help combat cell damage and oxidation, and they play a role in the prevention of
cancer and cardiovascular diseases (Morton et al., 2000).
In the 400– 480 nm range, the composition of carob pods in carotenoids appears
more promising than that of carob seeds in the methanol extracts. Additionally, a peak
at the 663 nm wavelength, characteristic of chlorophyll a, was noted in the UV/ Vis
spectrum of the carob seeds extract (Popovici et al., 2019). This data indicates that
FIGURE 8.3 The UV/ Vis spectra of carob lipid and methanol extracts (solution 1:10).
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