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Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 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.
Afiliación
  • Perez-Perez LM; Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico.
  • Huerta-Ocampo JÁ; CONACYT-Research Center for Food and Development, Gustavo Enrique Astiazaran Rosas Road 46, Hermosillo 83304, Sonora, Mexico.
  • Ruiz-Cruz S; Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico.
  • Cinco-Moroyoqui FJ; Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico.
  • Wong-Corral FJ; Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico.
  • Rascón-Valenzuela LA; Department of Chemical Biological Sciences, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico.
  • Robles-García MA; Cienega University Center, University of Guadalajara, University Avenue 1115, Ocotlan 47820, Jalisco, Mexico.
  • González-Vega RI; Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico.
  • Rosas-Burgos EC; Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico.
  • Corella-Madueño MAG; Department of Chemical Biological Sciences, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico.
  • Del-Toro-Sánchez CL; Department of Research and Postgraduate Studies in Food, University of Sonora, Rosales and Niños Heroes Avenue S/N, Hermosillo 83000, Sonora, Mexico.
Molecules ; 26(9)2021 May 08.
Article en En | MEDLINE | ID: mdl-34066776
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 N2 and CO2 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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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Atmósfera / Dióxido de Carbono / Grano Comestible / Cicer / Nitrógeno / Antioxidantes Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: México

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Atmósfera / Dióxido de Carbono / Grano Comestible / Cicer / Nitrógeno / Antioxidantes Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2021 Tipo del documento: Article País de afiliación: México