Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (
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ORIGINAL PAPER
Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (Cicer arietinum L.) Isabel Arevalo 1 & Salvador Horacio Guzmán-Maldonado 2 Jorge Alberto Acosta-Gallegos 2
&
Sara Meyeth Mata Sanchez 3 &
Accepted: 22 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Kabuli chickpea is traditionally consumed in Mexico. It is currently exported to countries including United States where its demand has recently increased. In order to demonstrate the effect of thermal processes on the quality of fresh chickpea, the objective of the present work was to evaluate some nutrimental and functional characteristics of raw, steamed and toasted chickpea. The partial chemical composition, total phenols, oligosaccharides, and antioxidant capacities were measured in five genotypes of chickpea. Steamed and toasted chickpea showed up to 8.4 and 25.8% less protein, respectively, than that of raw samples. Oligosaccharides, in general decreased in steamed and toasted fresh grain; however, verbascose increased on average 30.6 and 37.9% in steamed and toasted samples, respectively. Minor changes in total phenolic content were observed a result of the process. Trolox equivalent antioxidant capacity increased up to 3.5 times compared to that of antioxidant capacity of raw samples. Fresh chickpea grain, raw or processed, shows attractive nutritional and antioxidant properties that can contribute to the diet and health of the person who consumes it. Keywords Fresh chickpea . Processing . Nutrimental . Phenolics . Antioxidant
Abbreviations FKCH Fresh Kabuli chickpea FRAP Ferric reducing ability HPLC High performed liquid chromatography R-OCHF Raffinose oligosaccharide family TEAC Trolox equivalent antioxidant capacity ORAC Oxigen radical antioxidant capacity
* Salvador Horacio Guzmán-Maldonado [email protected] 1
Department of Biochemistry, National Technological Institute, Campus Celaya. Tecnológico de Celaya, Antonio García Cubas Pte. No. 600 esq. Av. Tecnológico, C.P. 38010 Celaya, Guanajuato, Mexico
2
Food Science Laboratory, Experimental Station El Bajío (CIRCE-INIFAP), Km. 6.5 Carretera Celaya-San Miguel de Allende, C. P. 38010 Celaya, Guanajuato, Mexico
3
Indiana University Department of Chemistry, 800 E Ave. Bloomington IN, Kirkwood 47405-7102, USA
Introduction The grain-legume chickpea is the third-most important pulse crop in the world with a global production of 11.3 Mt [1]. The producing countries are India, Australia, Myanmar, Pakistan, Turkey, Iran, Mexico, United States and Canada; India contributes with approximately 74% [2]. Chickpea seeds vary in size, shape and color [3]. Based on these characteristics, chickpea genotypes are classified into two distinct types: Kabuli (white-cream seeded) and Desi (yellow-brown seeded). In Mexico Kabuli is mainly used for human consumption, both fresh and dry, while Desi is used as fodder. Kabuli shows 18.3% protein, 4.9% lipids, 50–61 mg/g total phenols and up to 11
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