Evaluation of bioprocesses to improve the antioxidant properties of chickpeas

Fernández-Orozco, Rebeca; Frı́as, Juana; Zieliński, Henryk; Múñoz, Rosario; Piskuła, Mariusz K.; Kozłowska, Hanna; Vidal-Valverde, Concepción

doi:10.1016/j.lwt.2008.10.013

Cited by 45 publications

(40 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The release of phenolic compounds such as hydroxycinnamates (e.g., Ferulic and p-Coumaric acids) is carried out by action of esterases (main enzymes that degrade cell wall), which break the ester and ether bonds existing between phenolic compounds and nonstarch polysaccharides in grain cell walls. While, in the case of the biosynthesis of phenolic compounds, it is carried out mainly by action of the phenylalanine ammonia lyase enzyme, which is actived during germination of seeds (Fernandez-Drozco et al, 2009;Ghiassi-Tarzi et al, 2012;Duodu, 2014). The germination process may produce positive changes in phenolics composition, and the dietary fiber and its association could improve nutritional and phytochemical quality and enhance the health-promoting properties of legumes (Dueñas et al, 2016).…”

Section: Phenolic Content Flavonoid Content and Antioxidant Activitymentioning

confidence: 99%

“…Many of these health benefits, present in these bioactive compounds, are mainly due to their antioxidant properties. (López-Amorós et al, 2006;Fernandez-Drozco et al, 2009;Cevallos-Casals & Cisneros-Zevallos, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…However, the high content of proteins and carbohydrates in this legume is underutilized, due to tepary bean seeds are poorly consumed. Germination is considered both economical and straightforward bioprocess to improve the nutritive value of grains by causing appropriate changes in the nutrient availability, texture, sensorial characteristics, and antioxidant and nutraceutical properties (Fernandez-Drozco et al, 2009;Perales-Sánchez et al, 2014). On the germination bioprocess the compounds present in the seeds change drastically; there is degradation of storage compounds and synthesis of structural and cellular components.…”

Section: Introductionmentioning

confidence: 99%

“…Also improving the functionality of the grains due to the subsequent increments in antioxidant capacity and related bioactive compounds (Khattak et al, 2008;Cevallos-Casals & Cisneros-Zevallos, 2010;Feng et al, 2010;Shi et al, 2010;Wu et al, 2011). Polyphenols is one of the manly groups of antioxidant compounds that increase during germination; they have the capacity to reduce the oxidative damage of the cell membranes ocasioned by reactive free radicals, prevent the oxidative damage in foods as well as in the human body (López-Amorós et al, 2006;Fernandez-Drozco et al, 2009). On addition, the consumption of dietary phenolic compounds has been related to the reduction of different chronic conditions such as inflammation, cancer, cardiovascular diseases, and some other diseases (Shams-Ardekani et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

et al. 2018

View full text Add to dashboard Cite

Tepary bean (Phaseolus acutifolius) is a short life cycle legume, resistant to many diseases and drought, originally from the deserts and semi-arid environment of Northwestern Mexico and the Southwestern US. Ots mature seeds are scarce consumed, and their high protein and carbohydrate contents are underutilized. The aim was to identify optimal germination conditions for producing a functional flour with máximum values of protein content (PC), antioxidant activity (AoxA), and total phenolic content (TPC). A central composite rotatable experimental design with two factors [Germination temperature (GT, 20-40 ºC)/Germination time (Gt, 10-170 h)] in five levels was used (13 treatments). Dptimized conditions of germination to obtain a functional tepary bean flour were GT= 32 °C/Gt=120 h. Germination was an effective strategy to increase PC (+57.5%), AoxA (+188-318%), TPC (+232%), flavonoid content (+114), and dietary fiber (+246%) in tepary bean seeds. Therefore, the optimized germinated tepary bean flour could be used as a source of natural antioxidants, protein, and dietary fiber in the formulation of functional foods.Keywords: tepary bean; antioxidant activity; germination; optimization.Practical Application: Functional food from an underutilized legume was obtained by optimization of the germination bioprocess.

show abstract

Section: Phenolic Content Flavonoid Content and Antioxidant Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Germinated chickpea flour was prepared according to the method described by Fernandez-Orozco et al, [16]. Chickpea seeds were cleaned from all impurities, washed and soaked in four volumes of tap water for 12 h under ambient laboratory conditions (22˚C -25˚C).…”

Section: Preparation Of Germinated Chickpea Flourmentioning

confidence: 99%

Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

Gadallah¹

2017

FNS

View full text Add to dashboard Cite

Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm 3 /g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the

show abstract