Antioxidant Activity of Carob Tree (Ceratonia siliqua L.) Leaf Extracts Obtained by Advanced Extraction Techniques

Move over, cocoa—there's a new Mediterranean superleaf in town, and it's packed with antioxidants. Scientists just unlocked a greener way to tap into the power of carob leaves, a part of the plant that's been hiding in plain sight.

The carob tree has been a Mediterranean staple for centuries, but its leaves have long played second fiddle to the pods. Now, researchers are putting those overlooked leaves in the spotlight, using advanced extraction techniques to pull out their hidden treasure: polyphenols, natural compounds with serious antioxidant punch.

Three methods were put to the test: pressurized liquid, microwave-assisted, and ultrasound-assisted extraction. Each was fine-tuned for temperature and time to maximize yield. The microwave method came out on top, delivering a total phenolic content of 78.80 mg of gallic acid equivalents per gram—under gentle conditions of 70°C for just 10 minutes.

But the real magic lies in the chemistry. The team identified 26 distinct compounds, including myricetin, quercetin-3-rhamnoside, and gallic acid, all known for their health benefits. And the extracts didn't disappoint: they showed high antioxidant activity across two different assays, with values that correlated strongly with the polyphenol content.

This isn't just lab bench curiosity. The findings suggest that carob leaf extracts could be a valuable ingredient in functional foods—products that offer health benefits beyond basic nutrition. So next time you see a carob tree, give its leaves a little respect.

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