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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

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.

Keywords

Antioxidant capacity Bioactive phenolic compounds Chickpeas Dehydration process Legume flours 

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

Notes

Acknowledgment

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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