Nutritional, physico-chemical and functional characterization of a global chickpea collection

Summo, Carmine; Angelis, Davide De; Ricciardi, Luigi M.; Caponio, Francesco; Lotti, Concetta; Pavan, Stefano; Pasqualone, Antonella

doi:10.1016/j.jfca.2019.103306

Cited by 56 publications

(77 citation statements)

References 32 publications

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“…This Data in Brief article provides two figures and the raw data (as supplementary material) regarding the analysis on the chemical composition ( S1 ), bioactive compounds ( S2 ), fatty acid composition ( S3 ), the physicochemical and functional properties ( S4 ) of 57 chickpea accessions. These data are comprehensively discussed in the reference article [1]. The chickpea collection was representative of the geographic distribution of chickpea cultivation in the world.…”

Section: Datamentioning

confidence: 99%

Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection

et al. 2019

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The data article refers to the paper “Nutritional, physico-chemical and functional characterization of a global chickpea collection” [1]. The data are referred to a germplasm collection of 57 chickpea accessions from the ex situ repositories of the United States Department of Agriculture (USDA), the Department of Plant, Soil and Food Science of the University of Bari, Italy (DiSSPA), and the Institute of Biosciences and Bioresources of the Italian National Research Council (CNR-IBBR). Thirty-six accessions, belonging to desi and kabuli types, were representative of the geographic distribution of chickpea global cultivation, whereas twenty-one accessions, referable to the Apulian black type, derived from different area of the Apulian region, south of Italy. All the accessions were grown at the experimental farm “P. Martucci” of the University of Bari “Aldo Moro” (41°01′22.1″ N 16°54′21.0″ E) during the growing season 2017–2018, according to a randomized block design with two replicates, each replicate formed by 30 individual plants. This article reports the data of the proximate composition, the total bioactive compounds content, the fatty acid composition and the physico-chemical and functional properties of chickpea flour. Information provided in this article can be used by food industry to develop chickpea-based foods and by geneticists for studies of association mapping aimed at the identification of genomic regions controlling the nutritional and technological traits.

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Section: Datamentioning

confidence: 99%

Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection

et al. 2019

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“…Overall, cowpea flour shows an unusual fatty acid composition if compared with other pulses, due to its high content of SFA and low content of monounsaturated fatty acid. The content of PUFAs, especially linolenic acid, that was more abundant than in other pulses such as chickpeas (Summo et al, ), lentils, and peas (Caprioli et al, ) was particularly interesting. Linolenic acid is an n ‐3 essential fatty acid and, together with other PUFAs, is positively associated with favorable effects on human health, reducing the risk of cardiovascular diseases (Baum et al, ).…”

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Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza

et al. 2020

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Street food plays a recognized socioeconomic role, offering opportunities of employment particularly for women and providing cheap food to lower income people. West Africa is characterized by a great diversity of traditional foods, widely consumed but poorly investigated. Ata is a fried dough made of cowpea flour, very popular in Benin.In Southern Italy, popizza is prepared in a very similar way as ata, but using wheat flour. This work aimed at comparing the main physicochemical characteristics of ata and popizza, from the raw material to the end product. Cowpea flour showed significantly higher levels of proteins (23.25 vs. 13.48 g 100 g −1 on dry matter), total phenolic compounds (0.73 vs. 0.41 mg g −1 of ferulic acid d.m.), antioxidant activity (2.84 vs. 0.86 μmoL Trolox g −1 d.m.), as well as higher water absorption capacity (1.01 vs. 0.61 g water per gram flour) and particularly higher water solubility index (23.01 vs. 6.69 g 100 g −1 ) than wheat flour. The two flours showed different pasting characteristics: starch swelling occurred at a lower temperature in cowpea than in wheat flour and produced a less viscous gel. Due to absence of gluten and limited viscosity of starchy fraction, ata was less porous and more springy than popizza. Moreover, ata showed higher oil uptake than popizza (22.2 vs. 14.1 g oil 100 g −1 product) and was also characterized by a browner surface than popizza. Knowledge about the quality features of these traditional foods and their raw material could enhance their marketing, with positive effects on local economy.

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“…Interestingly, both chickpea accessions reduced the ROS production induced by the O/P treatment. The significant antioxidant effect could be related to the presence, in these chickpea accessions, of bioactive molecules such as carotenoids, anthocyanins, and phenols [23]. Oxidative stress and inflammation are involved in the onset and progression of numerous diseases.…”

Section: Discussionmentioning

confidence: 99%

“…Two chickpea accessions, namely MG_13 and PI358934, were selected from the germplasm collections previously characterized, as they belong to distinct genetic clusters and display markedly different phenotypic features [22,23]. For each accession, 40 plants were grown at the experimental farm "P. Martucci" of the University of Bari (41 • 01 22.1 N and 16 • 54 21.0 E) from 2013 to 2014.…”

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In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation

et al. 2020

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Dietary habits are crucially important to prevent the development of lifestyle-associated diseases. Diets supplemented with chickpeas have numerous benefits and are known to improve body fat composition. The present study was undertaken to characterize two genetically and phenotypically distinct accessions, MG_13 and PI358934, selected from a global chickpea collection. Rat hepatoma FaO cells treated with a mixture of free fatty acids (FFAs) (O/P) were used as an in vitro model of hepatic steatosis. In parallel, a high-fat diet (HFD) animal model was also established. In vitro and in vivo studies revealed that both chickpea accessions showed a significant antioxidant ability. However, only MG_13 reduced the lipid over-accumulation in steatotic FaO cells and in the liver of HFD fed mice. Moreover, mice fed with HFD + MG_13 displayed a lower level of glycemia and aspartate aminotransferase (AST) than HFD mice. Interestingly, exposure to MG_13 prevented the phosphorylation of the inflammatory nuclear factor kappa beta (NF-kB) which is upregulated during HFD and known to be linked to obesity. To conclude, the comparison of the two distinct chickpea accessions revealed a beneficial effect only for the MG_13. These findings highlight the importance of studies addressing the functional characterization of chickpea biodiversity and nutraceutical properties.

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Nutritional, physico-chemical and functional characterization of a global chickpea collection

Cited by 56 publications

References 32 publications

Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection

Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection

Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza

In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation

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