title: Phenolic profile and antioxidant capacity of chickpeas (Cicer arietinum L.) as affected by a dehydration process.
abstract: This study presents the effects of soaking, cooking and industrial dehydration on the phenolic profile, and antioxidant capacity in two chickpea varieties (Sinaloa and Castellano). Chromatographic analysis identified a total of 24 phenolic components, being isoflavones the main phenolics in raw and processed Sinaloa and Castellano flours. The impact of the industrial dehydration was different depending on the chickpea variety. Although Castellano chickpea exhibited the highest levels of phenolic compounds (103.1 μg/g), significant reductions were observed during processing; in contrast, the dehydration did not cause any further effects in Sinaloa flours. Interestingly, Sinaloa variety showed high thermal stability of isoflavones during processing. As expected, the levels of antioxidant capacity were in accordance with the behavior of phenolic compounds exhibiting noticeable reductions in Castellano chickpea and not relevant changes in Sinaloa chickpea. Thus, the significant occurrence of bioactive phenolic compounds along with the relevant antioxidant capacities of dehydrated chickpea flours make them to be considered functional ingredients for their beneficial health effects, especially in case of Sinaloa.
authors.affiliation: Departamento de Química Agrícola, Facultad de Ciencias, Instituto de Ciencias de la Alimentación (CIAL), Campus Universidad Autónoma de Madrid (UAM), C/Nicolás Cabrera, 9, 28049, Madrid, Spain.
authors.forename: Yolanda
authors.initials: Y
authors.lastname: Aguilera
authors.forename: Montserrat
authors.initials: M
authors.lastname: Dueñas
authors.forename: Isabel
authors.initials: I
authors.lastname: Estrella
authors.forename: Teresa
authors.initials: T
authors.lastname: Hernández
authors.forename: Vanesa
authors.initials: V
authors.lastname: Benitez
authors.forename: Rosa María
authors.initials: RM
authors.lastname: Esteban
authors.forename: María A
authors.initials: MA
authors.lastname: Martín-Cabrejas
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000737:chemistry* / Q000494:pharmacology*; D029863:Cicer / Q000737:chemistry*; D003373:Coumaric Acids / Q000032:analysis / Q000737:chemistry; D003890:Desiccation / Q000379:methods*; D044948:Flavonols / Q000032:analysis / Q000737:chemistry; D005511:Food Handling / Q000379:methods; D062385:Hydroxybenzoates / Q000032:analysis / Q000737:chemistry; D007529:Isoflavones / Q000032:analysis; D010636:Phenols / Q000032:analysis / Q000737:chemistry
chemical_list: D000975:Antioxidants; D003373:Coumaric Acids; D044948:Flavonols; D062385:Hydroxybenzoates; D007529:Isoflavones; D010636:Phenols