Phytochemical Profile and Composition of Chickpea (<i>Cicer arietinum</i> L.): Varietal Differences and Effect of Germination under Elicited Conditions
Germination is a simple process that improves the nutritional and medicinal values of seeds such as chickpeas. However, the detailed analysis of the phytochemical profile after chemical elicitation during chickpea germination is indispensable when making inferences about its biological properties. T...
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MDPI AG
2023-08-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/12/17/3093 |
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| author | Iza Fernanda Pérez-Ramírez Diana E. Escobedo-Alvarez Magdalena Mendoza-Sánchez Nuria E. Rocha-Guzmán Rosalía Reynoso-Camacho Jorge A. Acosta-Gallegos Minerva Ramos-Gómez |
| author_facet | Iza Fernanda Pérez-Ramírez Diana E. Escobedo-Alvarez Magdalena Mendoza-Sánchez Nuria E. Rocha-Guzmán Rosalía Reynoso-Camacho Jorge A. Acosta-Gallegos Minerva Ramos-Gómez |
| author_sort | Iza Fernanda Pérez-Ramírez |
| collection | DOAJ |
| description | Germination is a simple process that improves the nutritional and medicinal values of seeds such as chickpeas. However, the detailed analysis of the phytochemical profile after chemical elicitation during chickpea germination is indispensable when making inferences about its biological properties. Therefore, an evaluation was made of the effect of the chemical inducers salicylic acid (SA, 1 and 2 mM), chitosan (CH, 3.3 and 7 μM), and hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>, 20 and 30 mM) during germination at 25 °C with 70% RH for 4 days on the content of antinutritional and bioactive compounds, including phenolics, sterols, and saponins, in three Mexican chickpea varieties (Blanoro, Patron, and San Antonio) using UPLC-ELSD-ESI-QqQ-MS/MS, UPLC-DAD-ESI-QqQ-MS/MS, and HPLC-DAD-sQ-MS. The highest increase in phenolics and saponins was found in the Blanoro sprouts induced with SA 2 mM, whereas the highest phytosterol content was detected in San Antonio sprouts induced with CH 7 μM. In addition, significant increases in mono-, di-, and oligosaccharides and decreases in antinutritional contents were achieved after germination with most of the elicitation conditions. More importantly, we identified new compounds in chickpea sprouts, such as the lignans matairesinol and secoisolariciresinol, the phenolic compounds epicatechin gallate and methyl gallate, some phytosterols, and the saponin phaseoside 1, which further increased after chemical elicitation. |
| first_indexed | 2024-03-10T23:15:53Z |
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| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-10T23:15:53Z |
| publishDate | 2023-08-01 |
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| record_format | Article |
| series | Plants |
| spelling | doaj.art-eb60d59df70444f9a195183c27cf20fa2023-11-19T08:41:13ZengMDPI AGPlants2223-77472023-08-011217309310.3390/plants12173093Phytochemical Profile and Composition of Chickpea (<i>Cicer arietinum</i> L.): Varietal Differences and Effect of Germination under Elicited ConditionsIza Fernanda Pérez-Ramírez0Diana E. Escobedo-Alvarez1Magdalena Mendoza-Sánchez2Nuria E. Rocha-Guzmán3Rosalía Reynoso-Camacho4Jorge A. Acosta-Gallegos5Minerva Ramos-Gómez6Departamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las campanas S/N, Querétaro 76010, MexicoDepartamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las campanas S/N, Querétaro 76010, MexicoDepartamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las campanas S/N, Querétaro 76010, MexicoUnidad de Posgrado, Investigación y Desarrollo Tecnológico (UPIDET), TECNM/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., Durango 34080, MexicoDepartamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las campanas S/N, Querétaro 76010, MexicoCampo Experimental Bajío (CEBAJ-INIFAP), Carretera Celaya-San Miguel de Allende Km. 6.5, Guanajuato 38010, MexicoDepartamento de Investigación y Posgrado de Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las campanas S/N, Querétaro 76010, MexicoGermination is a simple process that improves the nutritional and medicinal values of seeds such as chickpeas. However, the detailed analysis of the phytochemical profile after chemical elicitation during chickpea germination is indispensable when making inferences about its biological properties. Therefore, an evaluation was made of the effect of the chemical inducers salicylic acid (SA, 1 and 2 mM), chitosan (CH, 3.3 and 7 μM), and hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>, 20 and 30 mM) during germination at 25 °C with 70% RH for 4 days on the content of antinutritional and bioactive compounds, including phenolics, sterols, and saponins, in three Mexican chickpea varieties (Blanoro, Patron, and San Antonio) using UPLC-ELSD-ESI-QqQ-MS/MS, UPLC-DAD-ESI-QqQ-MS/MS, and HPLC-DAD-sQ-MS. The highest increase in phenolics and saponins was found in the Blanoro sprouts induced with SA 2 mM, whereas the highest phytosterol content was detected in San Antonio sprouts induced with CH 7 μM. In addition, significant increases in mono-, di-, and oligosaccharides and decreases in antinutritional contents were achieved after germination with most of the elicitation conditions. More importantly, we identified new compounds in chickpea sprouts, such as the lignans matairesinol and secoisolariciresinol, the phenolic compounds epicatechin gallate and methyl gallate, some phytosterols, and the saponin phaseoside 1, which further increased after chemical elicitation.https://www.mdpi.com/2223-7747/12/17/3093chickpea (<i>Cicer arietinum</i> L.)germinationchemical elicitationphytochemical profile |
| spellingShingle | Iza Fernanda Pérez-Ramírez Diana E. Escobedo-Alvarez Magdalena Mendoza-Sánchez Nuria E. Rocha-Guzmán Rosalía Reynoso-Camacho Jorge A. Acosta-Gallegos Minerva Ramos-Gómez Phytochemical Profile and Composition of Chickpea (<i>Cicer arietinum</i> L.): Varietal Differences and Effect of Germination under Elicited Conditions Plants chickpea (<i>Cicer arietinum</i> L.) germination chemical elicitation phytochemical profile |
| title | Phytochemical Profile and Composition of Chickpea (<i>Cicer arietinum</i> L.): Varietal Differences and Effect of Germination under Elicited Conditions |
| title_full | Phytochemical Profile and Composition of Chickpea (<i>Cicer arietinum</i> L.): Varietal Differences and Effect of Germination under Elicited Conditions |
| title_fullStr | Phytochemical Profile and Composition of Chickpea (<i>Cicer arietinum</i> L.): Varietal Differences and Effect of Germination under Elicited Conditions |
| title_full_unstemmed | Phytochemical Profile and Composition of Chickpea (<i>Cicer arietinum</i> L.): Varietal Differences and Effect of Germination under Elicited Conditions |
| title_short | Phytochemical Profile and Composition of Chickpea (<i>Cicer arietinum</i> L.): Varietal Differences and Effect of Germination under Elicited Conditions |
| title_sort | phytochemical profile and composition of chickpea i cicer arietinum i l varietal differences and effect of germination under elicited conditions |
| topic | chickpea (<i>Cicer arietinum</i> L.) germination chemical elicitation phytochemical profile |
| url | https://www.mdpi.com/2223-7747/12/17/3093 |
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