Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)

Abstract

Dry legumes are staple and potentially functional food, being a good source of polyphenols, flavonoids, and antioxidant activity. The objective of this study was to determine the total polyphenol content (TPC), total flavonoid content (TFC), and their relation with antioxidant capacity in 17 chickpea lines having colored seed coats (black, red, brown, green, rubiginous, gray, yellow, cream, or beige). The seed coat usually contains more than 95% of these compounds. In this study, both TPC and TFC varied significantly among different lines and were highly correlated to antioxidant activity. Colored seeds contained up to 13-, 11-, and 31-fold more TPC, TFC, and antioxidant activity, respectively, than cream- and beige-color seeds. Thus, colored chickpea could be a potentially functional food in addition to its traditional role of providing dietary proteins and dietary fibers.

Differences in seed vigour traits between desi (pigmented) and kabuli (non-pigmented) ecotypes of chickpea (Cicer arietinum) and its association with field emergence

“…The average lignin, tannin and total phenol content of pigmented desi and non-pigmented kabuli -1 seeds were 2.60 and 1.06; 7.07µg mg and 0.44 µg mg ; 18.60 and total phenol content (47.77 µg mg ), respectively (Table 2). This finding remains in good agreement with an earlier report that showed higher content of phenolics in coloured chickpea seeds than beige seeds (Segav et al, 2010). A very high and significant correlation was observed between field emergence with lignin (0.77**), tannin (0.75**) and total phenol content (0.62**).…”

Total Phenolic Content and Antioxidant Activity of Chickpea (<i>Cicer</i> <i>arietinum</i> L.) as Affected by Soaking and Cooking Conditions

“…A 0.1-g portion of the powder was extracted in a 2-ml microfuge tube with 1 ml of 50% acetone, previously found to be the best extraction solvent [22]. Extracts were kept in the dark at 4˚C until use (on the same day in most cases) for determination of TPC, TFC and FRAP AA.…”

“…TPC in whole chickpea seeds was determined on a dry matter basis using the Folin-Ciocalteu assay [25,26] and TFC was determined using a colorimetric method [6] in 50-μl extraction samples, as previously described [22]. The FRAP method was used to evaluate the antioxidant activity of chickpea extracts, by measuring the ferric reducing ability of plasma at low pH levels [27] as previously described [22].…”

“…In previous studies with chickpea, for example, we found that isolated hulls from a colored chickpea line contain large amounts of polyphenols and flavonoid compounds that exhibit high levels of antioxidant activity [22]. On the other hand, common chickpea varieties with beige-colored seeds have low levels of total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity determined by ferric reducing ability of the plasma (FRAP AA) [22,23]. This variation in both seed coat color and antioxidant activity makes colored chickpea a strong potential model for studies of functional foods.…”

“…The antioxidant capacity [6] and the antimutagenic [7][8][9][10], apoptosis-related [11] and antiproliferative effects of legumes are associated with the presence of phenolic compounds [12,13]. The abundance of phenolic compounds in such legumes as the common bean (Phaseolus vulgaris) [9], faba (broad) bean (Vicia faba) [14,15], beach pea (Lathyrus maritimus) [16], Total Phenolic Content and Antioxidant Activity of Chickpea (Cicer arietinum L.) as Affected 725 by Soaking and Cooking Conditions mung bean (Vigna radiata) [17], lentil (Lens culinaris) [18] and chickpea (Cicer arietinum) [19][20][21][22] implies that they may be significant food sources of active antioxidants.…”