Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds

Abstract

Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as soaking and cooking, decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. The observed reduction in total phenolic content was due to the movement of polyphenols from the seed coat to the soaking or cooking water. Here, the effects of baking, roasting and frying processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. Baked, fried and roasted colored chickpea seeds had significantly higher levels of TPC, TFC and FRAP AA than regular cream- and beige-colored seeds subjected to the same treatments. In contrast to our previous results with soaking and cooking, baking, frying and roasting retained most of the TPC, TFC and FRAP AA in the final products. Thus, colored chickpeas subjected to these three processing methods might be considered a functional food in addition to its traditional role of providing dietary proteins

Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts

“…The increase in bound phenolic content of doughnuts with the elevation of frying temperature could be explained by the release of bound phenolics from the breakdown of cell walls and cellular constituents, the dissociation of conjugate phenolic forms and/ or the polymerisation, caramelisation and oxidation of phenols during thermal processing (Hayase et al, 1989;Yen & Hsieh, 1995;& Randhir et al, 2008). These results are in agreement with the report by Segev et al (2012) that total phenolic compounds of Chickpea (Cicer arietinum L.) increased with increase in cooking temperature, primarily due to the leaching of phenolic compounds into water during the soaking and cooking processes.…”

“…These results are in agreement with the report by Segev et al . () that total phenolic compounds of Chickpea ( Cicer arietinum L.) increased with increase in cooking temperature, primarily due to the leaching of phenolic compounds into water during the soaking and cooking processes.…”

Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters

“…Such results are not surprising. It is known that wet thermal treatments decrease TPC (Khandelwal et al 2010) while roasting increases TPC because of the liberation of bound phenolics (Kim et al 2011) and the formation of Maillard products (Segev et al 2012). Similar results of increased TPC with roasting were observed for colored chickpea seeds (Segev et al 2012), cashew nuts (Chandrasekara and Shahidi 2011), chestnut (Otles and Selek 2012) and soybean (Kim et al 2011).…”

“…) and the formation of Maillard products (Segev et al . ). Similar results of increased TPC with roasting were observed for colored chickpea seeds (Segev et al .…”

“…Similar results of increased TPC with roasting were observed for colored chickpea seeds (Segev et al . ), cashew nuts (Chandrasekara and Shahidi ), chestnut (Otles and Selek ) and soybean (Kim et al . ).…”