Research Article
Variability in Some Biochemical and Nutritional Characteristics in Desi and Turkish Kabuli Chickpea (Cicer arietinum L.) Types
Abstract
Chickpea (Cicer arietinum L.), the third most
widely produced food legume in all over the world, is consumed for its
protein-rich seeds especially in developing countries. According to seed
morphology, cultivated chickpeas are of two types as desi and kabuli. There is
a growing interest if extracts obtained from chickpea grains might be used as a
source of natural antioxidants and antimicrobials such as phenolic or flavonoid
compounds. The objective of this work is to investigate the total phenolic,
flavonoid and protein contents of a desi (ICC 3996) type and three kabuli
(Seçkin, İnci and Hasanbey) types of chickpea seeds. Analyses were performed in
extracts of 24 hours imbibed grains. The Folin Ciocalteu procedure was used to
assess the total phenolic amounts while the total flavonoid content was
measured with an aluminium chloride colorimetric assay. Total protein
concentration was determined according to the Biuret method. Desi type
exhibited the lowest protein content whereas İnci had the highest levels of
total protein among kabuli types. Total phenolic content of desi type was
significantly higher than other genotypes (P≤0.05).
Seçkin showed lower flavonoid content than all other genotypes including the
desi type. The results revealed that despite Turkish genotypes were richer in
protein level, desi type was still valuable for its high total phenolic and
flavonoid amounts.
References
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- 22. Yust, M, Pedroche, J, Giron-Calle, J, Alaiz, M, Millán, F, Vioque, J, Production of ace inhibitory peptides by digestion of chickpea legumin with alcalase, Food Chemistry, 2003, 81(3), 363-369.
- 23. Kaur, M, Singh, N, Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars, Food Chemistry, 2007, 102(1), 366-374.
- 24. Sharma, S, Yadav, N, Singh, A, Kumar, R, Nutritional and antinutritional profile of newly developed chickpea (Cicer arietinum L.) varieties, International Food Research Journal, 2013, 20(2), 805-810.
- 25. Wood, J.A, Grusak, M.A, Nutritional value of chickpea. In: Yadav, S.S, Redden, R.J, Chen, W, Sharma, B (eds) The chickpea breeding and management, Cabi Publishing: Trowbridge, UK, 2007, pp 101-142.
- 26. Maheri-Sis, N, Chamani, M, Ali-Asghar, S, Mirza-Aghazadeh, A, Aghajanzadeh-Golshani, A, Nutritional evaluation of kabuli and desi type chickpeas (Cicer arietinum L.) for ruminants using in vitro gas production technique, African Journal of Biotechnology, 2008, 7(16), 2946 - 2951.
- 27. Singh, U, Jambunathan, R, Studies on desi and kabuli chickpea (Cicer arietinum L.) cultivars: levels of protease inhibitors, levels of polyphenolic compounds and in vitro protein digestibility, Journal of Food Science, 1981, 46(5), 1364-1367.
Year 2017,
Volume: 13 Issue: 3, 677 - 680, 30.09.2017
Abstract
References
- 1. Kalefetoğlu Macar, T, Ekmekçi, Y, Alterations in photochemical and physiological activities of chickpea (Cicer arietinum L.) cultivars under drought stress, Journal of Agronomy and Crop Science, 2009, 195(5), 335-346.
- 2. Agarwal, G, Jhanwar, S, Priya, P, Singh, V.K, Saxena, M.S, Parida, S.K, Garg, R, Tyagi, A.K, Jain, M, Comparative analysis of kabuli chickpea transcriptome with desi and wild chickpea provides a rich resource for development of functional markers, Public Library of Science One, 2012, 7(12), e52443.
- 3. Jain, M, Misra, G, Patel, R.K, Priya, P, Jhanwar, S, Khan, A.W, Shah, N, Singh, V.K, Garg, R., Jeena, G, Yadav, M, Kant, C, Sharma, P, Yadav, G, Bhatia, S, Tyagi, A.K, Chattopadhyay, D, A draft genome sequence of the pulse crop chickpea (Cicer arietinum L.), The Plant Journal, 2013, 74(5), 715-729.
- 4. Segev, A, Badani, H, Galili, L, Hovav, R, Kapulnik, Y, Shomer, I, Galili, S, Total phenolic content and antioxidant activity of chickpea (Cicer arietinum L.) as affected by soaking and cooking conditions, Food and Nutrition Sciences, 2011, 2, 724-730.
- 5. Ghribi, A.M, Maklouf, I, Blecker, C, Attia, H, Besbes, S, Nutritional and compositional study of desi and kabuli chickpea (Cicer arietinum L.) flours from Tunisian cultivars, Advances in Food Technology and Nutrition Sciences Open Journal, 2015, 1(2), 38-47.
- 6. Wang, X, Gao, W, Zhang, J, Zhang, H, Li, J, He, X, Ma, H, Subunit, amino acid composition and in vitro digestibility of protein isolates from Chinese kabuli and desi chickpea (Cicer arietinum L.) cultivars, Food Research International, 2010, 43(2), 567-572.
- 7. Aydemir, L.Y, Yemenicioğlu, A, Potential of Turkish kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives, LWT-Food Science and Technology, 2013, 50(2), 686-694.
- 8. Purushothaman, R, Upadhyaya, H.D, Gaur, P.M, Gowda, C.L.L, Krishnamurthy, L, Kabuli and desi chickpeas differ in their requirement for reproductive duration, Field Crop Research, 2014, 163, 24-31.
- 9. Magalhães, S.C, Taveira, M, Cabrita, A.R, Fonseca, A.J, Valentão, P, Andrade, P.B, European marketable grain legume seeds: further insight into phenolic compounds profiles, Food Chemistry, 2017, 215, 177-184.
- 10. Padhi, E.M, Liu, R, Hernandez, M, Tsao, R, Ramdath, D.D, Total polyphenol content, carotenoid, tocopherol and fatty acid composition of commonly consumed canadian pulses and their contribution to antioxidant activity, Journal of Functional Foods, 2016, In Press.
- 11. Balasundram, N, Sundram, K, Samman, S, Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses, Food Chemistry, 2006, 99(1), 191-203.
- 12. Forman, H.J, Davies, K.J.A, Ursini, F, How do nutritional antioxidants really work: nucleophilic tone and para-hormesis versus free radical scavenging in vivo, Free Radical Biology and Medicine, 2014, 66(8), 24-35.
- 13. Heim, K.E, Tagliaferro, A.R, Bobilya, D.J, Flavonoid antioxidants: chemistry, metabolism and structure–activity relationships, The Journal of Nutritional Biochemistry, 2002, 13, 572-584.
- 14. Harborne, J.B, Williams, C.A, Advances in flavonoid research since 1992, Phytochemistry, 2000, 55, 481-504.
- 15. Hirano, R, Sasamoto, W, Matsumoto, A, Itakura, H, Igarashi, O, Kondo, K, Antioxidant aAbility of various flavonoids against DPPH radicals and LDL oxidation, Journal of Nutritional Science and Vitaminology (Tokyo), 2001, 47, 357-362.
- 16. Cos, P, Ying, L, Calomme, M, Hu, J.P, Cimanga, K, Van Poel, B, Pieters, L, Vlietnck, A.J, Vanden Berghe, D, Structure-activity relationship and classification of flavonoids as inhibitors of xanthine oxidase and superoxide scavengers, Journal of Natural Products, 1998, 61, 71-76.
- 17. Ferrali, M, Signorini, C, Caciotti, B, Sugherini, L, Ciccoli, L, Giachetti, D, Comporti, M, Protection against oxidative damage of erythrocyte membranes by the flavonoid quercetin and its relation to iron chelating activity, FEBS Letters, 1997, 416, 123-129.
- 18. Elliott, A.J, Scheiber, S.A, Thomas, C, Pardini, R.S, Inhibition of glutathione reductase by flavonoids, Biochemical Pharmacology, 1992, 44, 1603-1608.
- 19. Marinova, D, Ribarova, F, Atanassova, M, Total phenolics and total flavonoids in bulgarian fruits and vegetables, Journal of Chemical Technology and Metallurgy, 2005, 40(3), 255-260.
- 20. Doumas, B.T, Waston, W.A, Biggs, A.G, Biuret method for quantitative estimation of total protein in serum or plasma, Clinica Chimica Acta, 1971, 31, 87-91.
- 21. Jukanti, A.K, Gaur, P.M, Gowda, C.L.L, Chibbar, R.N, Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review, British Journal of Nutrition, 2012, 108, 11-26.
- 22. Yust, M, Pedroche, J, Giron-Calle, J, Alaiz, M, Millán, F, Vioque, J, Production of ace inhibitory peptides by digestion of chickpea legumin with alcalase, Food Chemistry, 2003, 81(3), 363-369.
- 23. Kaur, M, Singh, N, Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars, Food Chemistry, 2007, 102(1), 366-374.
- 24. Sharma, S, Yadav, N, Singh, A, Kumar, R, Nutritional and antinutritional profile of newly developed chickpea (Cicer arietinum L.) varieties, International Food Research Journal, 2013, 20(2), 805-810.
- 25. Wood, J.A, Grusak, M.A, Nutritional value of chickpea. In: Yadav, S.S, Redden, R.J, Chen, W, Sharma, B (eds) The chickpea breeding and management, Cabi Publishing: Trowbridge, UK, 2007, pp 101-142.
- 26. Maheri-Sis, N, Chamani, M, Ali-Asghar, S, Mirza-Aghazadeh, A, Aghajanzadeh-Golshani, A, Nutritional evaluation of kabuli and desi type chickpeas (Cicer arietinum L.) for ruminants using in vitro gas production technique, African Journal of Biotechnology, 2008, 7(16), 2946 - 2951.
- 27. Singh, U, Jambunathan, R, Studies on desi and kabuli chickpea (Cicer arietinum L.) cultivars: levels of protease inhibitors, levels of polyphenolic compounds and in vitro protein digestibility, Journal of Food Science, 1981, 46(5), 1364-1367.
There are 27 citations in total.
Details
| Journal Section | Articles |
|---|---|
| Authors | |
| Publication Date | September 30, 2017 |
| Published in Issue | Year 2017 Volume: 13 Issue: 3 |