Characteristics and composition of hackberries (Celtis australis L.) from Mediterranean forests`

  • Esther Vidal Cascales Department of Food Science & Technology and Human Nutrition, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain
  • Domenico Prencipe Department of Food Science & Technology and Human Nutrition, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain
  • Claudia Nocentini Department of Food Science & Technology and Human Nutrition, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain
  • Reyes López Sánchez Celtis Innova S.L., Huerto Ramayo 20, 30440 Moratalla, Murcia, Spain
  • José María Ros García Celtis Innova S.L., Huerto Ramayo 20, 30440 Moratalla, Murcia, Spain

Abstract

The characteristics and composition of hackberries (Celtis australis L.) from Mediterranean forests were stablished and compared to other fruits. Fresh hackberries were fractionated in peel (19.8%), flesh (49.7%) and stone (29.4%). A very high value of soluble solids (53.6 ºBrix) was found in the flesh. Chromatographic analysis indicated that the flesh soluble solids were mainly sucrose (12.8%), glucose (17.5%) and fructose (21.8%). An average antioxidant activity (FRAP) of 4000 μmol eq. Fe2+/100 g and a DPPH scavenging capacity (IC50) of 7 were found. The antioxidant properties are due to the content of phenolic compounds and flavonoids, 249 and 28 mg/100 g, respectively, in the flesh. The dietary fibre in the flesh was 18 g/100 g. The hackberries flesh cell wall is constituted by pectins (55.7%) and hemicelluloses (44.4%). According to these results, hackberry would be considered of great interest for its applications as sweeting agent with antioxidant, thickener and dietary properties, in the food industry.

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How to Cite
Cascales, E. V., D. Prencipe, C. Nocentini, R. L. Sánchez, and J. M. R. García. “Characteristics and Composition of Hackberries (Celtis Australis L.) from Mediterranean Forests`”. Emirates Journal of Food and Agriculture, Vol. 33, no. 1, Jan. 2021, pp. 37-44, doi:https://doi.org/10.9755/ejfa.2021.v33.i1.2375. Accessed 29 Nov. 2022.
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Research Article