Plant Foods for Human Nutrition

, Volume 66, Issue 2, pp 187–195 | Cite as

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

  • Yolanda Aguilera
  • Montserrat Dueñas
  • Isabel Estrella
  • Teresa Hernández
  • Vanesa Benitez
  • Rosa María Esteban
  • María A. Martín-CabrejasEmail author
Original Paper


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.


Antioxidant capacity Bioactive phenolic compounds Chickpeas Dehydration process Legume flours 



Area under the fluorescence decay curve


Duncan’s multiple range test


Electrospray ionization


Oxygen radical absorbing capacity assay


Photodiode-array detector


Principal component analysis









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


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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Yolanda Aguilera
    • 1
  • Montserrat Dueñas
    • 2
  • Isabel Estrella
    • 3
  • Teresa Hernández
    • 3
  • Vanesa Benitez
    • 1
  • Rosa María Esteban
    • 1
  • María A. Martín-Cabrejas
    • 1
    Email author
  1. 1.Departamento de Química Agrícola. Facultad de Ciencias. Instituto de Ciencias de la Alimentación (CIAL)Campus Universidad Autónoma de Madrid (UAM)MadridSpain
  2. 2.Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de FarmaciaUniversidad de Salamanca, Campus Miguel de UnamunoSalamancaSpain
  3. 3.Instituto de Fermentaciones IndustrialesC.S.I.CMadridSpain

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