Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds

Abstract

Legume sprouts are considered natural, healthy products that provide a source of bioactive compounds to fight against chronic diseases. This study aims to identify the optimal germination temperature (GT) and germination time (Gt) to maximize total phenolic and flavonoid contents (TPC, FC), and antioxidant activity (AoxA) of desi chickpea. Response surface methodology was used as an optimization tool. An experimental design with two factors (GT and Gt) and five levels was used (13 treatments). The sprouts from each treatment were lyophilized, tempered, and milled to obtain germinated chickpea flours (GCF). To predict the phytochemicals composition and AoxA in GCF, regression models were developed. Maximum TPC, FC, and AoxA were attained during germination 33.7 °C for 171 h. Optimized germinated chickpea flour produced applying the optimal germination conditions resulted in an increase of protein and total dietary fibre content, TPC, FC, phenolic acids profile, and AoxA. Germination at optimal conditions also increased the level of coumaric, ferulic, synapic, ellagic, and syringic acids. This study demonstrated that germination carried out under optimal conditions enhanced the nutraceutical value of desi chickpea seeds.

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

“…As may be seen from the data obtained, germination for up to four days increased the total protein content by 15.04% in beans, by 8.76% in chickpea and by 3.14% in lentil. Similar results were also reported for germinated bean [ 41 , 42 , 43 ], chickpea [ 44 , 45 , 46 ] and lentil seeds [ 45 ]. However, for lupine flour the total protein content value decreased by 1.25%, whereas for soybean flour any significant variation ( p < 0.05) during the four-day germination period was not noticed.…”

Impact of pre‐treatment (soaking or germination) on nutrient and anti‐nutrient contents, cooking time and acceptability of cooked red dry bean (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.) grown in Ethiopia

“…Another study carried out to assess the impact of germination and cooking on polyphenols in dietary fibre fractions of bean and lentil reported increased polyphenol contents due to germination (Dueñas et al ., ). Other studies (Mamilla & Mishra, ; Domínguez‐Arispuro et al ., ) have reported increased polyphenol contents upon germination. On the other hand, reductions in polyphenol contents due to these processing techniques have been reported (Alonso et al ., ; Yasmin et al ., ; Khandelwal et al ., ).…”

Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts

“…Germination is a low cost alternative that improves the organoleptic properties and increases the bioactive compounds present in the seed, such as the phenolic compounds (Fernandez-Orozco et al, 2006) that are characterized for their antioxidant activity (Xu et al, 2018). Changes in TPC during germination depend on various factors as the type of legume and germination conditions (time, amount of light, and temperature) (Domínguez-Arispuro et al, 2018). Most TPC are present in the cotyledons and seed coats of legumes (López-Amorós et al, 2006).…”