Impact of process conditions on germination rate, antioxidant properties and phenolic compounds profile of chickpeas

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Germinated grains have been explored as ingredients for new functional food glimpsing to meeting the desires of consumers with products that combine nutrition with health and well-being. Therefore, this work aimed to study the influence of different germination conditions such as photoperiod (dark, light, and combined periods of dark/light) and incubation time (24, 48, 72, 96 h) of chickpea on its germination rate, Total Phenolic Compounds (TPC), antioxidant properties (ABTS, DPPH and FRAP) and phenolic compounds profile (quantified by HPLC). The germination rate varied significantly (p < 0.05) between the different conditions, reaching values from 40% to 63.3% for the grains germinated in the dark, from 13.3% to 50% for the grains germinated in the light, and from 23.3% to 63.3% for the grains germinated in the combined process (dark/light). The TPC content increased for all treatments applied ranging from 2.31 mg GAE/g (non-germinated) to 4.24 mg GAE/g for grains germinated at 72 h in the dark, to 4.16 mg GAE/g for grains germinated at 96 h in the light and to 4.21 mg GAE/g for grains germinated at 96h in the combined process (dark/light). Similar profile was observed for the antioxidant properties measured by ABTS, DPPH and FRAP methods in which significant increases of up to 47%, 200% and 150% for the grains germinated in the dark, 39%, 161% and 170% for the grains germinated in the light and 55%, 116% and 163% for the grains germinated in the dark/light, respectively, in comparison to the non-germinated samples. Gallic acid and the flavonoid catechin were the compounds that showed the highest increases after germination. In conclusion, it was evidenced that germination is a promising process that can be used to modify the antioxidant potential of chickpeas and that the optimization of parameters are fundamental for the success of the process.

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  • 1 Universidade Estadual de Campinas / Faculdade de Engenharia de Alimentos / Departamento de Ciência de Alimentos
Eixo Temático
  • Bioquímica e Biotecnologia de Alimentos (BB)
Germination; Antioxidant; Chickpea