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Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process

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Abstract

This study presents the effects of soaking, cooking and industrial dehydration on the phenolic profile, and antioxidant capacity in two chickpea varieties (Sinaloa and Castellano). Chromatographic analysis identified a total of 24 phenolic components, being isoflavones the main phenolics in raw and processed Sinaloa and Castellano flours. The impact of the industrial dehydration was different depending on the chickpea variety. Although Castellano chickpea exhibited the highest levels of phenolic compounds (103.1 μg/g), significant reductions were observed during processing; in contrast, the dehydration did not cause any further effects in Sinaloa flours. Interestingly, Sinaloa variety showed high thermal stability of isoflavones during processing. As expected, the levels of antioxidant capacity were in accordance with the behavior of phenolic compounds exhibiting noticeable reductions in Castellano chickpea and not relevant changes in Sinaloa chickpea. Thus, the significant occurrence of bioactive phenolic compounds along with the relevant antioxidant capacities of dehydrated chickpea flours make them to be considered functional ingredients for their beneficial health effects, especially in case of Sinaloa.

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Abbreviations

AUC:

Area under the fluorescence decay curve

DMRT:

Duncan’s multiple range test

ESI:

Electrospray ionization

ORAC:

Oxygen radical absorbing capacity assay

PAD:

Photodiode-array detector

PCA:

Principal component analysis

S:

Soaked

S+C:

Soaked+cooked

S+C+D:

Soaked+cooked+dehydrated

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Acknowledgment

M. Dueñas also thanks to the Program Ramón y Cajal for a contract.

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Authors and Affiliations

  1. Departamento de Química Agrícola. Facultad de Ciencias. Instituto de Ciencias de la Alimentación (CIAL), Campus Universidad Autónoma de Madrid (UAM), C/Nicolás Cabrera, 9, 28049, Madrid, Spain

    Yolanda Aguilera, Vanesa Benitez, Rosa María Esteban & María A. Martín-Cabrejas

  2. Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007, Salamanca, Spain

    Montserrat Dueñas

  3. Instituto de Fermentaciones Industriales, C.S.I.C, 28006, Madrid, Spain

    Isabel Estrella & Teresa Hernández

Authors
  1. Yolanda Aguilera
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  2. Montserrat Dueñas
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  3. Isabel Estrella
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  4. Teresa Hernández
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  5. Vanesa Benitez
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  6. Rosa María Esteban
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  7. María A. Martín-Cabrejas
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Corresponding author

Correspondence to María A. Martín-Cabrejas.

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Aguilera, Y., Dueñas, M., Estrella, I. et al. Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process. Plant Foods Hum Nutr 66, 187–195 (2011). https://doi.org/10.1007/s11130-011-0230-8

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  • DOI: https://doi.org/10.1007/s11130-011-0230-8

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