EFFECT OF TWO-MINUTES ENZYMATIC HYDROLYSIS ON THE ANTIOXIDANT ACTIVITY PROFILE IN CHICKPEA AQUEOUS EXTRACT

Chickpeas (Cicer arietinum) are a legume with high nutritional value, characterized by their high protein content and the presence of bioactive compounds with the potential to promote health benefits. For this reason, their use in the production of plant-based beverages has aroused interest, especially due to the possibility of obtaining products with higher nutritional and functional quality. The application of enzyme-assisted extraction, using papain, can increase the efficiency of protein extraction, favoring protein solubilization and the release of bioactive peptides. Furthermore, this processing can contribute to the preservation of nutritional value and the improvement of the physicochemical, functional, and sensory properties of the beverage. Bioactive peptides are protein fragments, generally formed by 2 to 20 amino acids, that remain inactive until released by enzymatic hydrolysis. After their release, these compounds can exert different biological activities, becoming ingredients of interest for the development of functional foods and nutraceuticals. Thus, the objective was to analyze the antioxidant activity and relate it to the degree of hydrolysis under the action of papain, evaluated through the release of free alpha amino groups. Desi chickpeas (var. GB Cappuccino) were supplied by AgroGarbanzo (Brazil). The seeds were ground, and the resulting flour was suspended in water with the addition of papain in an enzyme-protein ratio of 1:100, and incubated at 25°C. The samples, aqueous extract with active enzyme and inactive enzyme, were analyzed for 2 minutes, interrupted by boiling for 5 minutes, followed by immediate cooling for 1 minute in an ice bath, for subsequent analysis of free alpha-amino groups, obtaining spectrophotometric readings. Antioxidant activity was determined by scavenging the ABTS+ radical, with readings at 734 nm after 30 minutes of incubation in the absence of light. For calculation purposes, a TROLOX analytical curve was used in the concentration range of 0 to 7 nmols of Trolox. The results showed values ​​of 0.151 and 0.146 nmol of TROLOX equivalent/nm amino groups with the inactive and active enzyme, respectively. The results demonstrate an increase in antioxidant activity in the sample subjected to hydrolysis with the active enzyme compared to the sample with the inactive enzyme. This behavior suggests that the enzymatic action favored the release of peptides capable of neutralizing the ABTS⁺ radical, highlighting the potential of enzymatic hydrolysis to increase the bioactivity of the extract. Although the difference between treatments was small, the data indicate that papain can contribute to the formation of antioxidant peptides, reinforcing its application in the development of plant-based beverages with functional potential. Thus, it is considered that enzymatic hydrolysis contributes to the release of peptides with antioxidant potential.