Technological properties, antioxidant activity and total phenolic and flavonoid content of pigmented chickpea (Cicer arietinumL.) cultivars

Abstract

Chickpeas are rich sources of highly nutritious protein and dietary fibre; the health benefits of consuming legumes such as antioxidant activity (AoxA) could be effective for the expansion of their food uses. The technological properties and antioxidant potential of five pigmented chickpea cultivars were evaluated. Protein content of the grains varied from 24.9 to 27.4 g/100 g sample (dw). The cooking time (CT) of the whole grains ranged from 90.5 to 218.5 min; the lowest CT corresponded to Black ICC3761 cultivar. The total phenolic content (TPC) and AoxA [oxygen radical absorbance capacity (ORAC) value] varied from 1.23 to 1.51 mg GAE/g sample (dw) and from 5011 to 5756 μmol TE/100 g sample (dw), respectively; Red ICC13124 showed the highest ORAC value. The differences in technological properties and AoxA among cultivars could be used in chickpea breeding programmes. Chickpea cultivars could contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.

Solid State Bioconversion for Producing Common Bean (<i>Phaseolus</i> <i>vulgaris</i> L.) Functional Flour with High Antioxidant Activity and Antihypertensive Potential

“…The positive linear correlation obtained is considered extremely significant due to the high coefficient of determination (r 2 = 0.9263). Other researchers [19,[45][46][47][48] have reported, in whole raw legume seeds, a highly significant correlation between TPC and AoxA. Phenolic compounds are considered the major compounds that contribute to the total antioxidant activities of the grains [47].…”

“…The cotyledons were cooked in acetic acid solution (pH 3.0) at 90˚C for 30 min, cooled at 25˚C for 3 h, inoculated with a suspension of R. oligosporus NRRL 2710 (1 × 10 6 spores/mL), and packed in perforated polyethylene bags (15 × 15 cm). Solid state bioconversion (SSB) was performed at 35˚C and fermentation times of 24,36,48,60,72,84,96 and 108 h. The resulting bioprocessed common bean cotyledons were dried (50˚C/8 h), cooled (25˚C) and milled (80-US mesh = 0.180 mm). Bioprocessed common bean flours from each fermentation time were blended with their corresponding milled seed coats, packed and kept at 4˚C in tightly sealed containers until use.…”

“…Cooked cotyledons of dehulled common beans were inoculated with a suspension of R. oligosporus NRRL 2710 (1 × 10 6 spores/mL), and incubated at 35˚C for times of 24,36,48,60, 72, 84, 96 and 108 h (after 108 h the cotyledons showed off odor). Flours from bioprocessed dehulled common bean from each incubation time were blended with their corresponding milled seed coats.…”

Modeling the Antioxidant Capacity of Red Wine from Different Production Years and Sources under Censoring

“…A series of food constituents with antioxidant capacities had been identified: tea (green tea leaves were found to have high phenolic content [10]), citrus fruits [11, 12], grape [13], apples [14, 15] and peaches [16], strawberries [7, 17], raspberries and blueberries [18], cherries [19], kiwi fruit [20, 21], plum [22], melon [23], chickpeas [24], carrots [25], peppers [26, 27], vegetable [28], and so forth. …”

The Influence of Pterocladia capillacea Extract on Growth and Antioxidant System of Cicer arietinum

“…Chickpeais characterized by its nutritional value because of high protein content and dietary fiber. It has appreciable antioxidant activity (Heiras-Palazuelos et al, 2013). Chickpea has been used for treating many diseases astonic to hair, abortifacient, diarrhea, useful in cold pains, used in indigestion, anti-leukemic and dysentery (Ahmed et al, 2009).…”