Soluble Free, Esterified and Insoluble-Bound Phenolic Antioxidants from Chickpeas Prevent Cytotoxicity in Human Hepatoma HuH-7 Cells Induced by Peroxyl Radicals

Abstract

Chickpeas are rich sources of bioactive compounds such as phenolic acids, flavonoids, and isoflavonoids. However, the contribution of insoluble-bound phenolics to their antioxidant properties remains unclear. Four varieties of chickpeas were evaluated for the presence of soluble (free and esterified) and insoluble-bound phenolics as well as their antiradical activity, reducing power and inhibition of peroxyl-induced cytotoxicity in human HuH-7 cells. In general, the insoluble-bound fraction showed a higher total phenolic content. Phenolic acids, flavonoids, and isoflavonoids were identified and quantified by UPLC-MS/MS. Taxifolin was identified for the first time in chickpeas. However, m-hydroxybenzoic acid, taxifolin, and biochanin A were the main phenolics found. Biochanin A was mostly found in the free fraction, while m-hydroxybenzoic acid was present mainly in the insoluble-bound form. The insoluble-bound fraction made a significant contribution to the reducing power and antiradical activity towards peroxyl radical. Furthermore, all extracts decreased the oxidative damage of human HuH-7 cells induced by peroxyl radicals, thus indicating their hepatoprotective potential. This study demonstrates that the antioxidant properties and bioactive potential of insoluble-bound phenolics of chickpeas should not be neglected.

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants

“…The separation was performed using the Eksigent Ekspert Ultra LC100 system with an LiChrospher 100 RP-18 column (125 mm × 4 mm i.d., 5 µm; Merck, Darmstadt, Germany) and an Ekspert Ultra LC100-XL autosampler. Both electrospray in the negative mode and chromatographic separation were carried out employing the conditions described by de Camargo et al [ 66 ]. The column temperature was maintained at 50 °C, the injection volume was 10 μL and a flow rate of 0.5 mL/min.…”

Unlocking the nutritional potential of chickpea: strategies for biofortification and enhanced multinutrient quality

“…Phenols, essential bioactive compounds found in the chickpea seed coat ( Xu et al., 2007 ), include phenolic acids, flavonoids, and condensed tannins ( Singh et al., 2017 ; de Camargo et al., 2022 ), which offer various health benefits, including anti-carcinogenic, anti-thrombotic, anti-ulcer, anti-atherogenic, anti-allergenic, anti-inflammatory, antioxidant, and immune-modulating properties ( de Camargo et al., 2022 ; Begum et al., 2023 ). Total phenolic contents in chickpea range from 27.48–48.01 mg 100 g –1 for kabuli types, 38.59–83.52 mg 100 g –1 for desi types, and 63.08–113.30 mg 100 g –1 for wild species ( Kaur et al., 2019 ).…”

“…Total phenolic contents in chickpea range from 27.48–48.01 mg 100 g –1 for kabuli types, 38.59–83.52 mg 100 g –1 for desi types, and 63.08–113.30 mg 100 g –1 for wild species ( Kaur et al., 2019 ). They also observed that genotypes with higher phenol content exhibited greater antioxidant activity, suggesting a positive association between seed phenol content and antioxidant activity.A study using UPLC-MS/MS identified three specific phenolic acids in chickpea—taxifolin, biochanin, and m-hydroxybenzoic acid—that decrease oxidative damage in human HuH-7 cells induced by peroxy radicals, indicating hepatoprotective properties ( de Camargo et al., 2022 ).…”

In Vitro Digestion of Peanut Skin Releases Bioactive Compounds and Increases Cancer Cell Toxicity

“…Electrospray was used in negative mode. Chromatographic separation was carried out as published elsewhere [24].…”