Carob seed peel is characterised by high fibre and polyphenol content, the later contributing to its antioxidant potential. Tested as natural antioxidant in minced fish, CSP showed antioxidant activity and was able to significantly inhibit lipid oxidation (PV, hydroperoxides, TBARS, rancid odour), loss of a-tocopherol, colour modification and protein oxidation (carbonlys), and improve other chemical parameters such as TVBN.
These results indicate that CSP could be used as natural antioxidant in minced fish (chilled storage). However, further studies are necessary to evaluate its antimicrobial properties and potential health benefits.