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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...

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Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
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.
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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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