Carob Syrup: Prebiotic Potential of a Neglected Functional Beverage of Mediterranean Countries
Author Information
Author(s): Nissen Lorenzo, Addazii Davide, Casciano Flavia, Danesi Francesca, Rodriguez-Estrada Maria Teresa, Mercatante Dario, Ben Ayache Siwar, Lotfi Achour, Argiriou Anagnostis, Ayfantopoulou Georgia, Gianotti Andrea
Primary Institution: Alma Mater Studiorum—University of Bologna
Hypothesis
The study aims to compare the prebiotic potential of handmade carob syrups produced by Tunisian women with commercial benchmarks from Italy, Greece, and Cyprus.
Conclusion
Tunisian handmade carob syrups exhibit higher prebiotic potential compared to commercial counterparts due to their greater content and diversity of organic acids.
Supporting Evidence
- Tunisian handmade products showed lower growth of pathogenic Escherichia coli compared to commercial samples.
- The prebiotic activity hierarchy was fructo-oligosaccharides (FOSs) > Tunisian handmade products > Greek and Cypriot benchmarks > Italian benchmark.
- Volatilome analysis revealed about 40 compounds, mainly organic acids and aldehydes, with higher concentrations in handmade products.
- Positive correlations were found between prebiotic activity and short-chain fatty acids.
- The presence of furfural in Tunisian products needs to be monitored due to potential toxicity concerns.
Takeaway
This study found that homemade carob syrup from Tunisia is better for gut health than store-bought versions because it has more good stuff in it.
Methodology
The study involved comparing the prebiotic activity of different carob syrups through microbial growth assays and volatile organic compound analysis.
Potential Biases
Potential bias due to the artisanal nature of the homemade products and lack of controlled processing conditions.
Limitations
The traditional cooking process of the Tunisian syrups was not standardized, which may affect the nutritional profile and prebiotic potential.
Participant Demographics
The study focused on carob syrups produced by Tunisian women.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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