Phytochemical Properties of Processed Chickpea Varieties of Haryana (India)

Abstract

In present study, we investigated the nutraceutical potential of seed coat, dehulled raw dal, cooked dal, whole seed of dark coloured desi chickpea and light coloured kabuli chickpea. Locally grown varieties of Haryana (India) named HC-1 and KC-1 were under investigation. Total phenolic content, o-dihydric phenols, hydrophilic and hydrophobic phenols, flavonoid contents were determined in methanolic extracts of both cultivars. Free radical scavenging efficiencies were estimated by adoption of DPPH (2, 2-diphenyl-1-picrylhydrazyl) assay method. Similarly, antioxidant activities in terms of peroxide inhibition were measured by using ferric thiocyanate solution. Results concluded that phenolic contents varied widely in seed parts as well as in cooked cotyledons and correlated (p<0.05) significantly with antioxidant properties in most of the extracts. Desi chickpea genotype was found to be better source as nutraceutical food than that of kabuli chickpea.

Biochemical Profiling for Antioxidant and Therapeutic Potential of Pakistani Chickpea (Cicer arietinum L.) Genetic Resource

“…On the basis of the present findings, it is suggested that colored chickpeas (desi) could be a potentially efficient food because their antioxidants, TPC, and TFC contents are higher than that found in light-colored seeds (kabuli type). In a previous study, it was shown that an outstanding and positive correlation exists between antioxidant activities and total phenolic contents in desi chickpea seeds (Segev et al, 2010;Rani and Khabiruddin, 2016).…”

Oxidative stability of direct‐expanded chickpea–sorghum snacks

“…In addition, chickpea fat is higher in polyunsaturated fatty acids, linoleic acid in particular, compared to sorghum fat, making it more susceptible to oxidation (Jukanti et al., 2012; Stefoska‐Needham et al., 2015). Chickpea also has lower total phenolics and tannin contents as compared to sorghum, which further increases the vulnerability of chickpea fat to oxidation (Gaytan‐Martinez et al., 2017; Rani & Khabiruddin, 2016). The peroxide value of the 70:30 chickpea–sorghum snack was higher ( p < .05) than that of the 60:40 blend at days 7, 14, 21, and 28 in the case of accelerated storage, and at day 56 in the case of room temperature storage.…”

“…In addition, chickpea fat is higher in polyunsaturated fatty acids, linoleic acid in particular, compared to sorghum fat, making it more susceptible to oxidation (Jukanti et al, 2012;Stefoska-Needham et al, 2015). Chickpea also has lower total phenolics and tannin contents as compared to sorghum, which further increases the vulnerability of chickpea fat to oxidation (Gaytan-Martinez et al, 2017;Rani & Khabiruddin, 2016).…”

Antioxidant capacity and total phenolics content of direct‐expanded chickpea–sorghum snacks

“…equivalents/g, the largest proportion of which is found in the seed coat (Rani & Khabiruddin, 2016). Chickpea seeds having colorful seed coats are reported to possess higher levels of antioxidant activity (Segev et al, 2010).…”

“…Chickpea contains phenolic compounds categorized as hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids, all of which have antioxidant properties (Mekky et al., 2015). The total phenolics content of chickpea ranges from 1 to 19 mg gallic acid equivalents/g, the largest proportion of which is found in the seed coat (Rani & Khabiruddin, 2016). Chickpea seeds having colorful seed coats are reported to possess higher levels of antioxidant activity (Segev et al., 2010).…”