Variations in level of oil, protein, and some antioxidants in chickpea and peanut seeds

Abstract

Background: Chickpea and peanut are two legume species not frequently used in human diets. Chickpea is rich in starch and proteins, while peanut is mainly a source of oils and proteins and they could be successfully used as protein sources in vegetarian diets. Seeds of 19 chickpea and 13 peanut landraces were colorimetrically analyzed in respect to antioxidant content (i.e., free soluble phenolics, total glutathione, and phytate). Oil and protein contents in grain were also determined. Results: Free soluble phenolics content varied in range from 520 to1,050 mg kg −1 in peanut and from 720 to 1,370 mg kg −1 in chickpea. Total glutathione content ranged from 1,495 to 2,365 mmol kg −1 in peanut and from 955 to 1,232 mmol kg −1 in chickpea. Relatively low content of phytic phosphorus was found in grain of both species, ranging from 2.5 to 4.5 g kg −1 in peanut and from 1.4 to 3.0 g kg −1 in chickpea, respectively. Considering the lack of data for phytate variability in Macedonian chickpea and peanut local landraces up to date, the observed high variation in phytic phosphorus content could represent the great basis for further breeding programs for phytate decrease in seeds of those genotypes. This is significant, since phytate is an important antinutrient which affects availability of mineral elements. Regression analysis revealed positive and highly significant interdependence between oil content and total glutathione in chickpea seeds, as well as between oil content and phytic phosphorus in peanut seeds. In chickpea, significant and negative correlation between oil and phytic phosphorus content was also observed. Conclusions: Results obtained indicated that chickpea genotypes with higher oil content could have increased nutritional value due to higher glutathione and lower phytate content observed. However, lower level of phytate content, along with higher level of soluble phenolics and total glutathione found in peanut seeds with lower oil content, indicated higher digestibility and increased antioxidant activity of those genotypes.

ABC Transporter-Mediated Transport of Glutathione Conjugates Enhances Seed Yield and Quality in Chickpea

“…The protein content was estimated following Upadhyaya et al (2016). GSH content was measured using a fluorometer and reverse-phase liquid chromatography as per Lu et al (1998), Cairns et al (2006), and Dragičević et al (2015). The phytic acid was estimated in accordance with Gao et al (2007) and Joshi-Saha and Reddy (2015).…”

Integrated Transcriptomic and Bioinformatics Analyses Reveal the Molecular Mechanisms for the Differences in Seed Oil and Starch Content Between Glycine max and Cicer arietinum

“…As pointed out by Dragičevi et al (2015), increasing seed oil content in chickpea can reduce seed phytic acid content and improve its digestibility. However, there is low seed oil content in the present chickpea cultivars.…”

Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics

“…A detailed review on the composition and nutritional value of chickpeas with special reference to bakery and snack products has Substitution of wheat flour with CF been published (Rachwa-Rosiak, Nebesny, & Budryn, 2015). The nutritional quality, chemical composition, phenolics and total antioxidant activity in chickpeas is affected by a number of food processing operations, such as soaking, sprouting, cooking, roasting and dehydration (Dragicevic, Kratovalieva, Dumanovic, Dimov, & Kravic, 2015;Bai et al, 2018;Xing et al, 2020). The increased inflammation due to higher oxidative stress, lower level of antioxidant defense enzymes has been proposed to contribute to vascular disfunction in type-2 diabetes (Azul et al, 2020).…”