Evaluation of Total Isoflavones in Chickpea (Cicer arietinum L.) Sprouts Germinated under Precursors (p-Coumaric Acid and L-Phenylalanine) Supplementation

Abstract

Cicer arietinum L. (Bengal gram, chickpea) is one of the major pulse crops and an important part of traditional diets in Asia, Africa, and South America. The present study was conducted to determine the changes in total isoflavones during sprouting (0, 3, and 7 days) along with the effect of two precursor supplementations, p-coumaric acid (p-CA) and L-phenylalanine (Phe), in C. arietinum. It was observed that increasing sprouting time up to the seventh day resulted in ≈1282 mg 100 g−1 isoflavones, which is approximately eight times higher than chickpea seeds. The supplementation of Phe did not affect the total length of sprouts, whereas the supplementation of p-CA resulted in stunted sprouts. On the third day of supplementation with p-CA (250 mg L−1), the increase in the total phenolic content (TPC) (80%), daidzein (152%), and genistin (158%) contents were observed, and further extending the supplementation reduced the growth of sprouts. On the seventh day of supplementation with Phe (500 mg L−1), the increase in TPC by 43% and genistin content by 74% was observed compared with non-treated sprouts; however, the total isoflavones content was found to be 1212 mg 100 g−1. The increased TPC was positively correlated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (r = 0.787) and ferric-reducing antioxidant potential (FRAP) (r = 0.676) activity. This study suggests that chickpea sprouts enriched in TPC and antioxidants can be produced by the appropriate quantity of precursor supplementation on a particular day. The results indicated major changes in the phytochemical content, especially daidzein and genistin. It was also concluded that the consumption of 100 g of seventh-day sprouts provided eight times higher amounts of isoflavones in comparison to chickpea seeds.

Changes in the Antioxidant Potential of Camellia sinensis Cultures under the Influence of Phenolic Precursors

“…At the same time, there was shown no change in water content using the example of Carthamus tinctorius seedlings in the presence of the indicated above precursor [ 28 ]. It is worth noting that for Phe, a similarity to our data effect was noted for the Vitex agnus castus shoot cultures and Cicer arietinum seedlings [ 29 , 30 ]. While the Cin effect on the example of Pisum sativum was the opposite and revealed in a decrease in water content [ 31 ].…”

“…On the example of Cicer arietinum leaves and Sequoia sempervirens callus culture, the increase in its content was shown in the presence of Phe, which was similar to our data [35]. While in the cells of the Moringa oleifera plant this trend was significantly less pronounced, herewith in quinoa sprouts there was no statistically significant difference between the experimental and control variants [30,46]. There are data confirming the increase in the accumulation of PCs in Carthamus tinctorius and Vigna radiata seedlings in the presence of Nar, while in the first case this indicator increased almost two-fold [27,28].…”

Analysis of Quantitative Phytochemical Content and Antioxidant Activity of Leaf, Stem, and Bark of Gymnosporia senegalensis (Lam.) Loes.

“…In the current study, we report phytochemical analysis and antioxidant assays on different parts (leaf, stem, and bark) of G. senegalensis for the first time. Conclusively, the antioxidant role played by various secondary metabolites such as phenols, flavonoids, tannins, etc., reported in various studies showed ROS inhibition, lipid peroxidation, platelet aggregation, membrane stabilization, restoration of vascular function, and antioxidant enzymes [ 34 , 35 ].…”

Recovery, Characterization, Functionality and Applications of Bioactive Compounds from Food-Plant Products and Their By-Products

“…Another group of bioactive compounds evaluated in this SI was isoflavones. Arora et al studied the total isoflavone content in chickpea (Cicer arietinum L.) sprouts, germinated under precursors such as p-coumaric acid and L-phenylalanine [11]. The authors observed that an increase in sprouting time for a period up to seven days resulted in isoflavone content that was approximately eight times higher than that in chickpea seeds.…”