Academic Journals Database
Disseminating quality controlled scientific knowledge

Acceptability Properties and Antioxidant Pontential of Desi Chickpea (<i>Cicer arietinum</i> L.) Cultivars

Author(s): José Antonio Garzón-Tiznado | Mirna Isabel Ochoa-Lugo | Mar de Jesús Heiras-Palazuelos | Dulce María Domínguez-Arispuro | Edith Oliva Cuevas Rodríguez | Roberto Gutiérrez-Dorado | Jorge Milán-Carrillo | Cuauhtémoc Reyes-Moreno

Journal: Food and Nutrition Sciences
ISSN 2157-944X

Volume: 03;
Issue: 09;
Start page: 1281;
Date: 2012;
Original page

Keywords: Desi Chickpeas Cultivars | Acceptability Properties | Antioxidant Activity | Total Phenolic Content

The acceptability properties, total phenolic content, and antioxidant potential of four (red, green, brown, cream) desi chickpea (Cicer arietinum L.) cultivars from the World Germplasm Bank were evaluated. Protein content of the grains varied from 20.12% to 28.85% (dw), highest for Cream ICC3421. The water absorption capacity (WAC) and cooking time (CT) of the whole grains ranged from 97.7 to 117.5 g water/100 g seeds (ww) and from 109.5 to 193.5 min, respectively; the highest WAC and lowest CT corresponded to Cream ICC3421 cultivar. The total phenolic content (TPC) and total hydrophilic antioxidant activity (AoxA) [oxygen radical absorbance capacity (ORAC) value] of desi chickpea cultivars varied from 746 to 1.286 µg gallic acid equivalents (GAE)/g sample (dw) and from 43.9 to 53.9 µmol Trolox equivalents (TE)/g sample (dw); Brown ICC3512 showed the highest ORAC value. Chickpea cultivars could contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.
Affiliate Program      Why do you need a reservation system?