Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres

Abstract

The aim of this work was to monitor the quality, antioxidant capacity and digestibility of chickpea exposed to different modified atmospheres. Chickpea quality (proximal analysis, color, texture, and water absorption) and the antioxidant capacity of free, conjugated, and bound phenol fractions obtained from raw and cooked chickpea, were determined. Cooked chickpea was exposed to N2 and CO2 atmospheres for 0, 25, and 50 days, and the antioxidant capacity was analyzed by DPPH (2,2′-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis-[3ethylbenzothiazoline-6-sulfonic acid]), and total phenols. After in vitro digestion, the antioxidant capacity was measured by DPPH, ABTS, FRAP (ferric reducing antioxidant power), and AAPH (2,2′-Azobis [2-methylpropionamidine]). Additionally, quantification of total phenols, and UPLC-MS profile were determined. The results indicated that this grain contain high quality and high protein (18.38%). Bound phenolic compounds showed the highest amount (105.6 mg GAE/100 g) and the highest antioxidant capacity in all techniques. Cooked chickpeas maintained their quality and antioxidant capacity during 50 days of storage at 4 and −20 °C under a nitrogen atmosphere. Free and conjugated phenolic compounds could be hydrolyzed by digestive enzymes, increasing their bioaccessibility and their antioxidant capacity during each step of digestion. The majority compound in all samples was enterodiol, prevailing the flavonoid type in the rest of the identified compounds. Chickpea contains biological interest compounds with antioxidant potential suggesting that this legume can be exploited for various technologies.

Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum

“…Similar trends of fluctuation in ACW and ACL were reported during the second and third months of storage in another study on antioxidant changes in red cabbages [78]. The results from the green lentil snack bar in the first and second months of observation are in agreement with the ABTS test (p > 0.05), which also detects the presence of hydrophilic and lipophilic antioxidants in the sample [79]. The ACW and ACL values of the samples might be influenced by several factors such as the method of maceration (water or methanol extraction) [80], food processing, as well as storage condition (temperature and duration) [78].…”

Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread

“…Furthermore, a study explained that each radical shows different affinities although in the same sample. ABTS has a higher affinity with hydrophilic, lipophilic compounds, and hydrogen atom donors, while DPPH has a higher affinity for lipophilic compounds and less affinity for compounds containing aromatic rings with only -OH groups [ 80 ]. Floegel et al [ 81 ] also compared the antioxidative activity of various food products measured by ABTS and DPPH assays to the USDA ORAC database and reported that the ABTS assay reflects the antioxidant activity in various food products (particularly plant-based foods) better than DPPH assay.…”

Interaction of the human intestinal microbiota with the release of bound phenolic compounds in chickpea (Cicer arietinum L.)

“…The supernatants were combined and were evaporated in a rotary evaporator (RE301, Yamato, Santa Clara, CA, USA) at 45–50 °C. Then, the sample was resuspended in a final volume of 2 mL with methanol (Perez‐Perez et al., 2021). This extract was used for the quantification of total bound phenols and antioxidant capacity, whereas the sediment was lyophilised and used for fermentation tests.…”

“…Ultra performance liquid chromatography–mass spectrometry (UPLC‐MS) analysis of PC was performed on a liquid chromatograph (Acquity 2690, Waters Corp, Milford, MA, USA) coupled to mass spectrometry SQ Detector 2 simple quadrupole (Waters Corp) as previously reported by Perez‐Perez et al. (2021). Phenol‐Explorer 3.6. was used to identify PC and for verification by mass spectrometry from 100 to 750 m z −1 in negative ionisation mode with a cone voltage of 30 kV and a desolvation temperature of 400 °C.…”

“…These compounds can be present in different types in chickpea legume: free (linked superficially by hydrophobic interactions, hydrogen bridges or electrostatic forces); conjugated (linked to proteins and sugars by weak bonds similar to free phenols); and bound (covalently linked by ester or ether bonds to the cell wall formed by lignin and complex carbohydrates such as pectines, resistant starch and oligosaccharides) (Campos‐Vega et al., 2009; Pimenta‐Inada et al., 2020; Perez‐Perez et al., 2021). In a previous study by our research group, it was determined that approximately 80% of the PC in Kabuli‐type chickpea are bound to the food matrix (Perez‐Perez et al., 2021). It was observed through in vitro digestibility simulation that only the free and conjugated PC were bioaccessible (the fraction potentially available for further uptake and absorption) in the small intestine (place of greatest absorption).…”