## 1 Introduction  
Carob flour (_Centaonia siliqua_), obtained from the dried and ground pods of the carob tree, is a versatile food ingredient traditionally consumed in Mediterranean countries and increasingly appreciated worldwide for its nutritional, functional, and therapeutic properties [1]. The carob tree, a leguminous evergreen species native to arid and semi-arid climates, produces pods that are rich in sugars, dietary fiber, and a wide array of phytochemicals. These compounds are distributed between the pulp and the seeds, with the pulp being particularly rich in phenolic substances [2]. After dehulling and deseeding, the pulp is dried in ventilated ovens and mechanically milled to obtain commercial carob flour. Carob flour is most commonly derived from the pulp and has been used for decades as a natural sweetener or as a caffeine-free and theobromine-free alternative to cocoa powder, thanks to its mildly sweet flavor and characteristic brown color [3]. However, beyond its traditional uses in confectionery and baking, carob flour has attracted growing scientific attention for its potential health-promoting properties, largely attributed to its content of bioactive compounds, including phenolic acids (such as gallic, caffe, and ferulic acids) and flavonoids (such as quercetin and catechins) [4].  
Polyphenols are well known for their antioxidant activity, which involves several mechanisms such as free radical scavenging, inhibition of lipid peroxidation, and chelation of transition metals. These antioxidant properties play a crucial role in neutralizing oxidative stress, a key factor involved in the pathogenesis of numerous chronic conditions, including cardiovascular diseases, cancer, and diabetes mellitus [5]. In addition to their antioxidant effects, polyphenols are also being studied for their capacity to interfere with the formation of advanced glycation end-products (AGE), a group of harmful compounds that result from the Maillard reaction. The initial stage of AGE formation involves the reaction between reducing sugars and amino groups on proteins, leading to the formation of unstable Schiff bases. These intermediates undergo rearrangement to yield more stable Amadori products. Subsequent oxidative and degradative processes convert these early glycation products into highly reactive dicarbonyl compounds, such as methylglyoxal (MGO) and 3-deoxyglucose [6]. MGO can rapidly react with nucleophilic groups in proteins, forming stable adducts that compromise protein structure and function. AGE accumulate naturally in the body over time but are markedly elevated in pathological conditions such as hyperglycemia and chronic inflammation, contributing to tissue damage and dysfunction. Their accumulation has been associated with the progression of diabetic complications, atherosclerosis, kidney dysfunction, and neurodegenerative diseases such as Alzheimer's [7]. Therefore, evaluating the ability of food-derived compounds to trap or neutralize MGO, as well as their effectiveness in inhibiting protein glycation, has become an important research strategy in identifying dietary agents that may counteract glycation-related damage [8].  
Therefore, the main objective of this study is to comprehensively evaluate the antioxidant and antiglycation potential of aqueous and methanolic extracts of carob flour. Although carob has been traditionally used in food applications, its comparative effectiveness in mitigating glycation--particularly through methylglyoxal trapping--has not been thoroughly studied. This work provides novel insights by using two in vitro glycation models (bovine serum albumin (BSA)-glucose and BSA-MGO) and assessing the direct MGO-trapping capacity, offering a dual approach to understanding both preventive and direct antiglycation mechanisms.