Effect of sodium selenite on isoflavonoid contents and antioxidant capacity of chickpea (Cicer arietinum L.) sprouts

Guardado‐Félix, Daniela; Serna‐Saldívar, Sergio O.; Cuevas‐Rodríguez, Edith Oliva; Jacobo‐Velázquez, Daniel A.; Gutiérrez-Uribe, Janet A.

doi:10.1016/j.foodchem.2017.01.046

Cited by 68 publications

(48 citation statements)

References 34 publications

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“…Amino acids, fatty acids, and some vitamins are increased during the germination of Brassica juncea [1], foxtail millet [3], and peanut kernel [4]. In addition, functional components such as flavonoids [5,6], phenolic acids [6], and γ-aminobutyric acid (GABA) [7,8] are also improved during seed germination. It shows the germinated seed is a potential source of functional food.…”

Section: Introductionmentioning

confidence: 99%

Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments

Zhu

et al. 2020

Molecules

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Functional and nutritional compounds are increased during foxtail millet germination while bad smell is produced due to the fatty acid oxidation. To eliminate the unpleasant aroma, the origins of the volatiles must be known. A comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry showed forty-nine volatiles containing 8 ketones, 10 aldehydes, 20 alkanes, 4 alcohols, 5 alkenes, and 2 furans were tentatively identified, and they increased during the germination of the foxtail millet. To identify the origin of some volatiles, model experiments by adding 6 fatty acids to the crude enzymes of the foxtail millet was designed, and 17 volatiles could be detected. The saturated fatty acids (palmitic acid and stearic acid) had no contributions to the formation of the volatiles, whereas the unsaturated fatty acid played important roles in the formation of volatiles. Among the unsaturated fatty acids, palmitoleic acid and linoleic acid produced most aldehydes, alcohols, and ketones, while linolenic acid produced the most alkanes and alkenes. This study will be helpful for controlling the smell of germinated seeds from the raw material selection.

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Section: Introductionmentioning

confidence: 99%

Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments

Zhu

et al. 2020

Molecules

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“…Although an excess of ROS is toxic to plant cells, a certain level of ROS production is required for a successful response to stress. ROS play an important signaling role in plants, influencing the expression of some genes and consequently controlling many processes such as abiotic stress responses and pathogen defense [7,10,11].…”

Section: Introductionmentioning

confidence: 99%

Influence of long-term cold stress on enzymatic antioxidative defense system in chickpea (Cicer arietinum L.)

Yousefi¹,

Ahmadi²,

Sadeghzadeh-Ahari³

et al. 2018

Acta Agrobot

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Abiotic stresses such as cold, heat, and drought are the main causes of universal crop losses. Plants have generated adaptive responses which prevent them from oxidative damage caused by environmental stresses. The present research aimed to evaluate the effect of cold stress on lipid peroxidation and antioxidant enzyme activity in the leaves of eight cultivars / advanced lines of chickpea (<em>Cicer arietinum</em> L.). Three-week-old plantlets were subjected to cold stress (0°C) for 24 or 48 hours. Selected antioxidant enzyme activity and oxidative status of chickpea plantlets under cold stress were determined. In most genotypes, catalase and ascorbate peroxidase activities were increased and guaiacol peroxidase activity decreased under stress conditions but the activity of superoxide dismutase remained almost constant. Based on its ranking, <em>Cicer arietinum</em> ‘Saral’, a newly released cold-resistant Iranian chickpea cultivar, had the strongest, and FLIP 05-77C had the weakest antioxidative defense system under low temperature stress.

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“…The phenol content may determine the total antioxidant capacity. In chickpeas ( Cicer arietinum ), total antioxidant capacity seems to be determined by the amount of isoflavones that accumulate [68]. In 2011, when the levels of total phenols, flavonoids, and PPGs were much lower than in the other two years, the antioxidant capacity was also lower (about 1/4).…”

Section: Resultsmentioning

confidence: 99%

Influence of cultivar, irrigation, ripening stage, and annual variability on the oxidant/antioxidant systems of olives as determined by MDS-PTA

Sáinz¹,

Garrido²,

Hernández³

et al. 2019

PLoS ONE

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The phenolic composition and content of olive fruit are some of the attributes that determine oil quality. This composition depends on the olive variety, the cultivation system, and the fruit's ripeness. This study considered two olive varieties (Manzanilla and Morisca), under two water regimes (irrigated and rainfed), harvested at three stages of maturation (S1, S2, and S3), over three consecutive campaigns (2011, 2012, and 2013). The accumulation of phenols in the fruit was found to depend only on the stage of ripeness, while the flavonoid and phenylpropanoid contents depended also on the variety and the water regime. Superoxide dismutase (SOD) activity was linked to O 2 - production, which in turn depended on water regime, variety, and stage of maturation (this last being a process involving ROS). The peroxidase (POX) activity seemed only to depend on ripeness, while polyphenol oxidase (PPO) activity varied from year to year as well as presenting a strong ripeness dependence that was in clear coherence with the levels of phenolic compounds that the olives accumulate. All these relationships between the variables and the factors conform a dataset with the structure of a multidimensional array that is difficult to interpret using conventional techniques of statistical analysis. This work takes a novel approach (MultiDimensional Scaling associated with a Partial Triadic Analysis, MDS-PTA) to the analysis of this type of data structure which allows its correct interpretation. The analysis showed that the state of maturation of the olives is the most clearly discriminating factor, far more so than the cultivar, water regime, or year. Thus, the phenols and the total antioxidant activity (FRAP) showed strong clustering, being closely related in all three years studied. The oxidant and antioxidant activities showed a certain tendency to cluster, although in these cases the year also had an influence as a factor, indicating that these parameters depend more on external factors and less on ripeness.

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Effect of sodium selenite on isoflavonoid contents and antioxidant capacity of chickpea (Cicer arietinum L.) sprouts

Cited by 68 publications

References 34 publications

Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments

Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments

Influence of long-term cold stress on enzymatic antioxidative defense system in chickpea (Cicer arietinum L.)

Influence of cultivar, irrigation, ripening stage, and annual variability on the oxidant/antioxidant systems of olives as determined by MDS-PTA

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