Technological properties, antioxidant activity and total phenolic and flavonoid content of pigmented chickpea (Cicer arietinum L.) cultivars.

Chickpeas are rich sources of highly nutritious protein and dietary fibre; the health benefits of consuming legumes such as antioxidant activity (AoxA) could be effective for the expansion of their food uses. The technological properties and antioxidant potential of five pigmented chickpea cultivars were evaluated. Protein content of the grains varied from 24.9 to 27.4 g/100 g sample (dw). The cooking time (CT) of the whole grains ranged from 90.5 to 218.5 min; the lowest CT corresponded to Black ICC3761 cultivar. The total phenolic content (TPC) and AoxA [oxygen radical absorbance capacity (ORAC) value] varied from 1.23 to 1.51 mg GAE/g sample (dw) and from 5011 to 5756 µmol TE/100 g sample (dw), respectively; Red ICC13124 showed the highest ORAC value. The differences in technological properties and AoxA among cultivars could be used in chickpea breeding programmes. Chickpea cultivars could contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.

Effect of sprouting on antioxidant and inhibitory potential of two varieties of Bengal gram (Cicer arietinum L.) against key enzymes linked to type-2 diabetes.

Type 2 diabetes is a chronic metabolic disease, and the current treatment for type 2 diabetes targets oxidative stress and postprandial hyperglycemia via the inhibition of α-glucosidase and α-amylase, key enzymes linked to type 2 diabetes. In the present study, two varieties of sprouted and non-sprouted Bengal gram (white coated and brown coated) extracts were assayed for total phenolic content, DPPH radical scavenging activity, total antioxidative capability and the inhibition of α-glucosidase and α-amylase activity. Sprouting increased the total phenolic content in both the varieties of Bengal gram and exhibited significant DPPH radical scavenging activity and antioxidant capability compared with that of non-sprouted Bengal gram. Sprouting also increased the inhibitory potential of Bengal gram against α-glucosidase and α-amylase compared with the non-sprouted variety. The overall results suggest that increased antioxidant and inhibitory potential of sprouted Bengal gram against α-glucosidase and α-amylase makes them desirable for dietary management/prevention of diabetes. This finding also provides essential information for the development of sprouted Bengal gram-derived antidiabetic products.