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Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N(2) and CO(2) Atmospheres
The aim of this work was to monitor the quality, antioxidant capacity and digestibility of chickpea exposed to different modified atmospheres. Chickpea quality (proximal analysis, color, texture, and water absorption) and the antioxidant capacity of free, conjugated, and bound phenol fractions obtai...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8125957/ https://www.ncbi.nlm.nih.gov/pubmed/34066776 http://dx.doi.org/10.3390/molecules26092773 |
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author | Perez-Perez, Liliana Maribel Huerta-Ocampo, José Ángel Ruiz-Cruz, Saúl Cinco-Moroyoqui, Francisco Javier Wong-Corral, Francisco Javier Rascón-Valenzuela, Luisa Alondra Robles-García, Miguel Angel González-Vega, Ricardo Iván Rosas-Burgos, Ema Carina Corella-Madueño, María Alba Guadalupe Del-Toro-Sánchez, Carmen Lizette |
author_facet | Perez-Perez, Liliana Maribel Huerta-Ocampo, José Ángel Ruiz-Cruz, Saúl Cinco-Moroyoqui, Francisco Javier Wong-Corral, Francisco Javier Rascón-Valenzuela, Luisa Alondra Robles-García, Miguel Angel González-Vega, Ricardo Iván Rosas-Burgos, Ema Carina Corella-Madueño, María Alba Guadalupe Del-Toro-Sánchez, Carmen Lizette |
author_sort | Perez-Perez, Liliana Maribel |
collection | PubMed |
description | The aim of this work was to monitor the quality, antioxidant capacity and digestibility of chickpea exposed to different modified atmospheres. Chickpea quality (proximal analysis, color, texture, and water absorption) and the antioxidant capacity of free, conjugated, and bound phenol fractions obtained from raw and cooked chickpea, were determined. Cooked chickpea was exposed to N(2) and CO(2) atmospheres for 0, 25, and 50 days, and the antioxidant capacity was analyzed by DPPH (2,2′-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis-[3ethylbenzothiazoline-6-sulfonic acid]), and total phenols. After in vitro digestion, the antioxidant capacity was measured by DPPH, ABTS, FRAP (ferric reducing antioxidant power), and AAPH (2,2′-Azobis [2-methylpropionamidine]). Additionally, quantification of total phenols, and UPLC-MS profile were determined. The results indicated that this grain contain high quality and high protein (18.38%). Bound phenolic compounds showed the highest amount (105.6 mg GAE/100 g) and the highest antioxidant capacity in all techniques. Cooked chickpeas maintained their quality and antioxidant capacity during 50 days of storage at 4 and −20 °C under a nitrogen atmosphere. Free and conjugated phenolic compounds could be hydrolyzed by digestive enzymes, increasing their bioaccessibility and their antioxidant capacity during each step of digestion. The majority compound in all samples was enterodiol, prevailing the flavonoid type in the rest of the identified compounds. Chickpea contains biological interest compounds with antioxidant potential suggesting that this legume can be exploited for various technologies. |
format | Online Article Text |
id | pubmed-8125957 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-81259572021-05-17 Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N(2) and CO(2) Atmospheres Perez-Perez, Liliana Maribel Huerta-Ocampo, José Ángel Ruiz-Cruz, Saúl Cinco-Moroyoqui, Francisco Javier Wong-Corral, Francisco Javier Rascón-Valenzuela, Luisa Alondra Robles-García, Miguel Angel González-Vega, Ricardo Iván Rosas-Burgos, Ema Carina Corella-Madueño, María Alba Guadalupe Del-Toro-Sánchez, Carmen Lizette Molecules Article The aim of this work was to monitor the quality, antioxidant capacity and digestibility of chickpea exposed to different modified atmospheres. Chickpea quality (proximal analysis, color, texture, and water absorption) and the antioxidant capacity of free, conjugated, and bound phenol fractions obtained from raw and cooked chickpea, were determined. Cooked chickpea was exposed to N(2) and CO(2) atmospheres for 0, 25, and 50 days, and the antioxidant capacity was analyzed by DPPH (2,2′-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis-[3ethylbenzothiazoline-6-sulfonic acid]), and total phenols. After in vitro digestion, the antioxidant capacity was measured by DPPH, ABTS, FRAP (ferric reducing antioxidant power), and AAPH (2,2′-Azobis [2-methylpropionamidine]). Additionally, quantification of total phenols, and UPLC-MS profile were determined. The results indicated that this grain contain high quality and high protein (18.38%). Bound phenolic compounds showed the highest amount (105.6 mg GAE/100 g) and the highest antioxidant capacity in all techniques. Cooked chickpeas maintained their quality and antioxidant capacity during 50 days of storage at 4 and −20 °C under a nitrogen atmosphere. Free and conjugated phenolic compounds could be hydrolyzed by digestive enzymes, increasing their bioaccessibility and their antioxidant capacity during each step of digestion. The majority compound in all samples was enterodiol, prevailing the flavonoid type in the rest of the identified compounds. Chickpea contains biological interest compounds with antioxidant potential suggesting that this legume can be exploited for various technologies. MDPI 2021-05-08 /pmc/articles/PMC8125957/ /pubmed/34066776 http://dx.doi.org/10.3390/molecules26092773 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Perez-Perez, Liliana Maribel Huerta-Ocampo, José Ángel Ruiz-Cruz, Saúl Cinco-Moroyoqui, Francisco Javier Wong-Corral, Francisco Javier Rascón-Valenzuela, Luisa Alondra Robles-García, Miguel Angel González-Vega, Ricardo Iván Rosas-Burgos, Ema Carina Corella-Madueño, María Alba Guadalupe Del-Toro-Sánchez, Carmen Lizette Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N(2) and CO(2) Atmospheres |
title | Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N(2) and CO(2) Atmospheres |
title_full | Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N(2) and CO(2) Atmospheres |
title_fullStr | Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N(2) and CO(2) Atmospheres |
title_full_unstemmed | Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N(2) and CO(2) Atmospheres |
title_short | Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N(2) and CO(2) Atmospheres |
title_sort | evaluation of quality, antioxidant capacity, and digestibility of chickpea (cicer arietinum l. cv blanoro) stored under n(2) and co(2) atmospheres |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8125957/ https://www.ncbi.nlm.nih.gov/pubmed/34066776 http://dx.doi.org/10.3390/molecules26092773 |
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