Physicochemical and bioactive traits of black chickpea (Cicer arietinum) as affected by germination-induced modifications
ABSTRACTFoods with higher bioactive activities are being sought as a potential tool to prevent lifestyle-related disorders. In this context, germinated foods are preferred over conventional foods as they are rich in health promoting moieties. The current research was planned to assess the germinatio...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2024-12-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2301566 |
| _version_ | 1797350267128119296 |
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| author | Noor Shahid Iahtisham- Ul-Haq Gulzar Ahmad Nayik Seema Ramniwas Teferi Damto Sulaiman Ali Alharbi Mohammad Javed Ansari |
| author_facet | Noor Shahid Iahtisham- Ul-Haq Gulzar Ahmad Nayik Seema Ramniwas Teferi Damto Sulaiman Ali Alharbi Mohammad Javed Ansari |
| author_sort | Noor Shahid |
| collection | DOAJ |
| description | ABSTRACTFoods with higher bioactive activities are being sought as a potential tool to prevent lifestyle-related disorders. In this context, germinated foods are preferred over conventional foods as they are rich in health promoting moieties. The current research was planned to assess the germination-induced modifications in physicochemical and bioactive profile of black chickpea (Cicer arietinum). For this purpose, black chickpeas (desi) were soaked for 12 h and germinated. The germinated black chickpeas were recovered after 24, 48, 72, 96, and 120 h of germination, separately, and their physicochemical and antioxidant profiles were studied. The phytochemical profiling of the germinated black chickpea revealed that germination time significantly influenced the chemical composition of black chickpea. It was observed that the phytochemical contents of the germinated chickpeas increased with an increase in germination time. However, the flavonoids such as rutin, luteolin, kaempferol, and quercetin were decreased, but isorhamnetin was increased as the germination time was extended. Moreover, the antioxidant capacity quantified by DPPH and ABTS activity of germinated chickpeas also increased with an increase in germination time. The highest content of DPPH antioxidant activity was observed at the 72 h of germination, while the highest concentration of ABTS was observed at the fourth day of germination. Conclusively, extended germination for 120 h can negatively influence the phytochemical and antioxidant profile of black chickpea, whereas optimum germination for 72 h was found satisfactory. |
| first_indexed | 2024-03-08T12:42:22Z |
| format | Article |
| id | doaj.art-5c519a819d44451287e90537db3e192e |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-03-08T12:42:22Z |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-5c519a819d44451287e90537db3e192e2024-01-21T08:29:12ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862024-12-0127116517910.1080/10942912.2023.2301566Physicochemical and bioactive traits of black chickpea (Cicer arietinum) as affected by germination-induced modificationsNoor Shahid0Iahtisham- Ul-Haq1Gulzar Ahmad Nayik2Seema Ramniwas3Teferi Damto4Sulaiman Ali Alharbi5Mohammad Javed Ansari6Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Punjab, PakistanKauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Punjab, PakistanDepartment of Food Science & Technology, Govt. Degree College Shopian, Jammu & Kashmir, IndiaUniversity Centre for Research and Development, Chandigarh University Gharuan, Mohali, PunjabHoleta Bee Research Center, Oromia Agricultural Research Institute, Addis Ababa, EthiopiaDepartment of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi ArabiaDepartment of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly), IndiaABSTRACTFoods with higher bioactive activities are being sought as a potential tool to prevent lifestyle-related disorders. In this context, germinated foods are preferred over conventional foods as they are rich in health promoting moieties. The current research was planned to assess the germination-induced modifications in physicochemical and bioactive profile of black chickpea (Cicer arietinum). For this purpose, black chickpeas (desi) were soaked for 12 h and germinated. The germinated black chickpeas were recovered after 24, 48, 72, 96, and 120 h of germination, separately, and their physicochemical and antioxidant profiles were studied. The phytochemical profiling of the germinated black chickpea revealed that germination time significantly influenced the chemical composition of black chickpea. It was observed that the phytochemical contents of the germinated chickpeas increased with an increase in germination time. However, the flavonoids such as rutin, luteolin, kaempferol, and quercetin were decreased, but isorhamnetin was increased as the germination time was extended. Moreover, the antioxidant capacity quantified by DPPH and ABTS activity of germinated chickpeas also increased with an increase in germination time. The highest content of DPPH antioxidant activity was observed at the 72 h of germination, while the highest concentration of ABTS was observed at the fourth day of germination. Conclusively, extended germination for 120 h can negatively influence the phytochemical and antioxidant profile of black chickpea, whereas optimum germination for 72 h was found satisfactory.https://www.tandfonline.com/doi/10.1080/10942912.2023.2301566Black chickpeagerminationflavonoidsisorhamnetinantioxidant potential |
| spellingShingle | Noor Shahid Iahtisham- Ul-Haq Gulzar Ahmad Nayik Seema Ramniwas Teferi Damto Sulaiman Ali Alharbi Mohammad Javed Ansari Physicochemical and bioactive traits of black chickpea (Cicer arietinum) as affected by germination-induced modifications International Journal of Food Properties Black chickpea germination flavonoids isorhamnetin antioxidant potential |
| title | Physicochemical and bioactive traits of black chickpea (Cicer arietinum) as affected by germination-induced modifications |
| title_full | Physicochemical and bioactive traits of black chickpea (Cicer arietinum) as affected by germination-induced modifications |
| title_fullStr | Physicochemical and bioactive traits of black chickpea (Cicer arietinum) as affected by germination-induced modifications |
| title_full_unstemmed | Physicochemical and bioactive traits of black chickpea (Cicer arietinum) as affected by germination-induced modifications |
| title_short | Physicochemical and bioactive traits of black chickpea (Cicer arietinum) as affected by germination-induced modifications |
| title_sort | physicochemical and bioactive traits of black chickpea cicer arietinum as affected by germination induced modifications |
| topic | Black chickpea germination flavonoids isorhamnetin antioxidant potential |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2301566 |
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