Abstract
The acceptability properties, total phenolic content, and antioxidant potential of four (red, green, brown, cream) desi chickpea (Cicer arietinum L.) cultivars from the World Germplasm Bank were evaluated. Protein content of the grains varied from 20.12% to 28.85% (dw), highest for Cream ICC3421. The water absorption capacity (WAC) and cooking time (CT) of the whole grains ranged from 97.7 to 117.5 g water/100 g seeds (ww) and from 109.5 to 193.5 min, respectively; the highest WAC and lowest CT corresponded to Cream ICC3421 cultivar. The total phenolic content (TPC) and total hydrophilic antioxidant activity (AoxA) [oxygen radical absorbance capacity (ORAC) value] of desi chickpea cultivars varied from 746 to 1.286 μg gallic acid equivalents (GAE)/g sample (dw) and from 43.9 to 53.9 μmol Trolox equivalents (TE)/g sample (dw); Brown ICC3512 showed the highest ORAC value. Chickpea cultivars could contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.
Highlights
Antioxidants are believed to play a very important role in the body defense system against reactive oxygen species (ROS), which are associated with the development of many chronic and degenerative diseases
Chickpeas contain isoflavones such as Biochanin in free forms (Biochanin A and B) and those linked to other compounds (Biochanin glucoside); the content of isoflavones represents the highest percentage of identified phenolics [8,9]; several biological activities have been associated with the isoflavones, including a reduction in osteoporosis, cardiovascular disease, prevention of cancer and for the treatment of menopause symptoms [10,11,12]
The protein and lipid contents reported by these authors are slightly than those found in our study, which can be attributed to the genetic variation of the cultivars and perhaps to the differences in the growing conditions used
Summary
Antioxidants are believed to play a very important role in the body defense system against reactive oxygen species (ROS), which are associated with the development of many chronic and degenerative diseases. Chickpea (Cicer arietinum L.) is one of the most important grain-legume crops in the world, with a world production of 10.4 Mt [6]. Chickpea contain a wide range of phenolic compounds, which could be considered as bioactive compounds due to their antioxidant capacity [7]. Chickpeas contain isoflavones such as Biochanin in free forms (Biochanin A and B) and those linked to other compounds (Biochanin glucoside); the content of isoflavones represents the highest percentage of identified phenolics [8,9]; several biological activities have been associated with the isoflavones, including a reduction in osteoporosis, cardiovascular disease, prevention of cancer and for the treatment of menopause symptoms [10,11,12]
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