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Guo F, Danielski R, Santhiravel S, Shahidi F. Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry. Antioxidants (Basel) 2024; 13:636. [PMID: 38929075 PMCID: PMC11201070 DOI: 10.3390/antiox13060636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 05/20/2024] [Accepted: 05/23/2024] [Indexed: 06/28/2024] Open
Abstract
Legumes, including beans, peas, chickpeas, and lentils, are cultivated worldwide and serve as important components of a balanced and nutritious diet. Each legume variety contains unique levels of protein, starch, fiber, lipids, minerals, and vitamins, with potential applications in various industries. By-products such as hulls, rich in bioactive compounds, offer promise for value-added utilization and health-focused product development. Various extraction methods are employed to enhance protein extraction rates from legume by-products, finding applications in various foods such as meat analogs, breads, and desserts. Moreover, essential fatty acids, carotenoids, tocols, and polyphenols are abundant in several residual fractions from legumes. These bioactive classes are linked to reduced incidence of cardiovascular diseases, chronic inflammation, some cancers, obesity, and type 2 diabetes, among other relevant health conditions. The present contribution provides a comprehensive review of the nutritional and bioactive composition of major legumes and their by-products. Additionally, the bioaccessibility and bioavailability aspects of legume consumption, as well as in vitro and in vivo evidence of their health effects are addressed.
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Affiliation(s)
- Fanghua Guo
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; (F.G.); (R.D.); (S.S.)
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Renan Danielski
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; (F.G.); (R.D.); (S.S.)
| | - Sarusha Santhiravel
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; (F.G.); (R.D.); (S.S.)
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; (F.G.); (R.D.); (S.S.)
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Augustin MA, Chen JY, Ye JH. Processing to improve the sustainability of chickpea as a functional food ingredient. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38619292 DOI: 10.1002/jsfa.13532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 04/07/2024] [Accepted: 04/15/2024] [Indexed: 04/16/2024]
Abstract
Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant-based value-added ingredients for the food and nutraceutical industries. This article reviews the characteristics of chickpea (composition, health properties, and techno-functionality) and chickpea grain that influence their use as whole foods or ingredients in formulated food. It covers the exploitation of traditional and emerging processes for the conversion of chickpea into value-added differentiated food ingredients. The influence of processing on the composition, health-promoting properties, and techno-functionality of chickpea is discussed. Opportunities to tailor chickpea ingredients to facilitate their incorporation in traditional food applications and in the expanding plant-based meat alternative and dairy alternative markets are highlighted. The review includes an assessment of the possible uses of by-products of chickpea processing. Recommendations are provided for future research to build a sustainable industry using chickpea as a value-added ingredient. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Mary Ann Augustin
- CSIRO Agriculture and Food, Werribee, Australia
- School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, Australia
| | - Jia-Ying Chen
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, China
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Tania A, Akram A, Hanif NQ, Ajmal M, Seerat W, Nijabat A, Mehak A. Proximate composition, fungal isolation and contamination of aflatoxin B 1 in chickpea seeds from the Punjab, Pakistan. Nat Prod Res 2023; 37:3314-3322. [PMID: 35428423 DOI: 10.1080/14786419.2022.2065674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 04/04/2022] [Accepted: 04/05/2022] [Indexed: 10/18/2022]
Abstract
Chickpea, Cicer arietinum L., is a nutrient rich crop that is widely cultivated and consumed in Pakistan. However, chickpea is highly prone to fungal growth leading to contamination with aflatoxins, the most potent carcinogen found in nature. In this study, fifty chickpea seed samples were collected from the local markets of the Punjab, Pakistan, to evaluate their nutritional quality, fungal and AFB1 contamination. Proximate analysis suggested that chickpea seeds contained 5.5-6.93% moisture, 62.24-63.24% carbohydrates, 22.75-23.44% protein, 4.99-5.4% fat, 5.62-5.84% fiber and 2.92-3.16% ash. Morphological identification techniques revealed fourteen fungal species belonging to six fungal genera from which Aspergillus flavus was the leading contaminant. AFB1 analysis revealed that sixty-two percent samples were contaminated with AFB1. All the AFB1 positive samples contained AFB1 level more than 2 ppb and 12.9% samples contain AFB1 level more than 20 ppb, exceeded the maximum limit (ML) assigned by EU and USA (FDA & FAO) respectively. The results of the present studies reported that chickpea is a highly contaminated commodity in terms of fungi and AFB1 that's why further investigations and monitoring are required to reduce the fungal and AFB1 contamination. These baseline data are an initial step in the effort to deal with this significant food safety issue.
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Affiliation(s)
- Ayesha Tania
- Department of Botany, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Punjab, Pakistan
| | - Abida Akram
- Department of Botany, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Punjab, Pakistan
| | | | - Maryam Ajmal
- Department of Botany, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Punjab, Pakistan
| | - Wajiha Seerat
- Department of Botany, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Punjab, Pakistan
| | - Aneela Nijabat
- Department of Botany, Ghazi University, Dera Ghazi Khan, Pakistan
| | - Asma Mehak
- Department of Botany, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Punjab, Pakistan
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Camiletti OF, Bergesse AE, Aleman R, Riveros CG, Grosso NR. Application of chickpea-based edible coating with chickpea husk polyphenols on the preservation of sunflower seeds. J Food Sci 2023; 88:1237-1252. [PMID: 36789846 DOI: 10.1111/1750-3841.16489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/24/2022] [Accepted: 01/19/2023] [Indexed: 02/16/2023]
Abstract
The objective of this study was to evaluate the protective effect of a chickpea-based edible coating with the addition of polyphenols on the chemical, microbiological, and sensory quality of roasted sunflower seeds throughout storage. Four different samples were prepared: roasted sunflower seeds (control sample, SF-C), roasted sunflower seeds with BHT (SF-BHT), roasted sunflower seeds with chickpea-based coating (SF-CCs), and roasted sunflower seeds with chickpea-based coating with chickpea polyphenolic extract (SF-CCPE). The samples were stored for 60 days at room temperature, and their chemical, microbiological, and sensory parameters were analyzed. The acceptability of fresh samples was also studied. The use of chickpea-based coatings retarded the lipid oxidation process efficiently, but the inclusion of chickpea polyphenols in the coating enhanced the protective effect. At 60th day of storage, no statistically significant differences were found between SF-CCPE and SF-BHT in relation to peroxides and conjugated dienes values, saturated/unsaturated ratio, and hexanal content. Linoleic acid content was reduced significantly more in SF-CCs than SF-CCPE. The addition of chickpea coating with chickpea antioxidants did not modify the flavor of the sunflower seeds and was the most accepted treatment by the consumer. The formation of undesirable flavors (cardboard and oxidized) was less in SF-CC, SF-CCPE, and SF-BHT without finding significant differences between these treatments. None of the samples presented microbiological contamination or an increase in bacteria, yeast, and molds during storage. The chickpea-based coating was able to retard lipid oxidation in roasted sunflower seeds, proving to be a good alternative as a natural method to preserve foods with high lipid content. PRACTICAL APPLICATION: Discarded chickpeas and chickpea husks constitute byproducts from the chickpea industry. The grain husks are currently discarded or marketed at a very low cost, constituting a novel residue with antioxidant properties. Considering the growing interest in sustainability and the circular economy, this investigation proposes the utilization of nutritional materials to prepare edible coatings. The chickpea-based coatings loaded with polyphenol extract (obtained from the husk of chickpea) demonstrated to have a protective effect against lipid oxidation process in sunflower seeds, which represent a good alternative to be used for the food industry to increase the shelf life of lipid foods.
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Affiliation(s)
- Ornella F Camiletti
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina.,Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Antonella E Bergesse
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina.,Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Rebeca Aleman
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina.,Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Cecilia G Riveros
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina.,Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Nelson R Grosso
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina.,Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
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Handa N, Kuda T, Yamamoto M, Takahashi H, Kimura B. In vitro anti-oxidant, anti-glycation, and bile acid-lowering capacity of chickpea milk fermented with Lactiplantibacillus pentosus Himuka-SU5 and Lactococcus lactis subsp. lactis Amami-SU1. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.05.025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Hou D, Feng Q, Tang J, Shen Q, Zhou S. An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review. Crit Rev Food Sci Nutr 2022; 63:1960-1982. [PMID: 35930027 DOI: 10.1080/10408398.2022.2105303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Pulses, as a sustainable source of nutrients, are an important choice for human diets, but vast quantities of seed coats generated in pulses processing are usually discarded or used as low-value ruminant feed. It has been demonstrated that pulses seed coats are excellent sources of dietary nutrients and phytochemicals with potential health benefits. With growing interest in the sustainable use of resources and the circular economy, utilization of pulses seed coats to recover these valuable components is a core objective for their valorization and an important step toward agricultural sustainability. This review comprehensively provides a comprehensive insight on the nutritional and phytochemical profiles presented in pulses seed coats and their health benefits obtained from the findings of in vitro and in vivo studies. Furthermore, in the food industry, pulses seed coats can be acted as potential food ingredients with nutritional, antioxidant and antimicrobial characteristics or as the matrix or active components of films for food packaging and edible coatings. A better understanding of pulses seed coats may provide a reference for increasing the overall added value and realizing the pulses' sustainable diets.
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Affiliation(s)
- Dianzhi Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China.,College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, China
| | - Qiqian Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Jian Tang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, China
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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7
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Suo X, Dall'Asta M, Giuberti G, Minucciani M, Wang Z, Vittadini E. The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta. Int J Food Sci Nutr 2022; 73:600-609. [PMID: 35168444 DOI: 10.1080/09637486.2022.2040008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Development of gluten-free (GF) pasta with improved nutritional attributes is one of the main trends in the gluten-free pasta industry. Considerable interest lays in introducing legume-based ingredients into traditional corn/rice GF formulations. This work aims to fortify multi-cereal (corn-rice) GF pasta with chickpea to investigate how different chickpea addition levels affect its quality and in vitro starch digestibility. Chickpea significantly increased pasta protein and dietary fibre contents to a level that supports the "source" or "high" fibre/protein content claims. Chickpea addition induced darkening, softening, adhesiveness decrease and solid loss reduction compared to the control. In addition, chickpea substitution significantly modified the in vitro starch digestion, which showed increasing resistant starch and decreasing slowly digestible starch contents suggesting potential mitigation of postprandial glucose response in vivo. Reformulating GF pasta with chickpea flour should, therefore, be considered as an effective tool to improve the corn-rice-based GF products' nutritional profile.
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Affiliation(s)
- Xinying Suo
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, MC, Italy.,School of Food and Bioengineering, Collaborative Innovation Centre of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Margherita Dall'Asta
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | | | - Zhangcun Wang
- School of Food and Bioengineering, Collaborative Innovation Centre of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, MC, Italy
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Wang J, Li Y, Li A, Liu RH, Gao X, Li D, Kou X, Xue Z. Nutritional constituent and health benefits of chickpea (Cicer arietinum L.): A review. Food Res Int 2021; 150:110790. [PMID: 34865805 DOI: 10.1016/j.foodres.2021.110790] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 10/08/2021] [Accepted: 10/24/2021] [Indexed: 11/19/2022]
Abstract
Chickpea (Cicer arietinum L.), an annual plant of the Fabaceae family, is mainly grown in temperate and semiarid regions. Its biological activity and beneficial contribution to human health have been scientifically confirmed as an essential source of nutritional components. The objective of this review was to summarize and update latest available scientific data and information, on bioactive components in chickpea, bio-activities, and molecular mechanisms, which has mainly focused on the detection of relevant biochemical indicators, the regulation of signaling pathways, essential genes and proteins. The studies have shown that chickpea have significant multifunctional activities, which are closely related to the functionally active small molecule peptides and phytochemicals of chickpea. Significantly, numerous studies have only addressed the functional activity and mechanisms of single active components of chickpea, however, overlooking the synergy and antagonism between chickpea components, changes of functional active components in different processing methods, as well as the active form of the substances after human digestion and metabolism. Additionally, due to limitations in research methods and techniques, the structure of most functional active substances have not been determined, which makes it difficult to conduct interaction mechanism studies. Consequently, the significant bio-activity of the functional components of chickpea, synergistic and antagonistic effects and activity differences between bioactive components should be further studied.
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Affiliation(s)
- Junyu Wang
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Yonghui Li
- Cardiovascular Department, Tianjin Fourth Center Hospital, Tianjin 300140, China.
| | - Ang Li
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Rui Hai Liu
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA.
| | - Xin Gao
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Dan Li
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Xiaohong Kou
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Zhaohui Xue
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
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Partitioning of nutritional and bioactive compounds between the kernel, hull and husk of five new chickpea genotypes grown in Australia. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100065] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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10
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Ferreira-Santos P, Badim H, Salvador ÂC, Silvestre AJD, Santos SAO, Rocha SM, Sousa AM, Pereira MO, Wilson CP, Rocha CMR, Teixeira JA, Botelho CM. Chemical Characterization of Sambucus nigra L. Flowers Aqueous Extract and Its Biological Implications. Biomolecules 2021; 11:biom11081222. [PMID: 34439888 PMCID: PMC8391949 DOI: 10.3390/biom11081222] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 08/03/2021] [Accepted: 08/13/2021] [Indexed: 02/07/2023] Open
Abstract
The main goal of this study was to chemically characterize an aqueous S. nigra flower extract and validate it as a bioactive agent. The elderflower aqueous extraction was performed at different temperatures (50, 70 and 90 °C). The extract obtained at 90 °C exhibited the highest phenolic content and antiradical activity. Therefore, this extract was analyzed by GC-MS and HPLC-MS, which allowed the identification of 46 compounds, being quercetin and chlorogenic acid derivatives representative of 86% of the total of phenolic compounds identified in hydrophilic fraction of the aqueous extract. Naringenin (27.2%) was the major compound present in the lipophilic fraction. The antiproliferative effects of the S. nigra extract were evaluated using the colon cancer cell lines RKO, HCT-116, Caco-2 and the extract’s antigenotoxic potential was evaluated by the Comet assay in RKO cells. The RKO cells were the most susceptible to S. nigra flower extract (IC50 = 1250 µg mL−1). Moreover, the extract showed antimicrobial activity against Gram-positive bacteria, particularly Staphylococcus aureus and S. epidermidis. These results show that S. nigra-based extracts can be an important dietary source of bioactive phenolic compounds that contribute to health-span improving life quality, demonstrating their potential as nutraceutical, functional foods and/or cosmetic components for therapeutic purposes.
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Affiliation(s)
- Pedro Ferreira-Santos
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (H.B.); (A.M.S.); (M.O.P.); (C.P.W.); (C.M.R.R.); (J.A.T.)
- Correspondence: (P.F.-S.); (C.M.B.)
| | - Helder Badim
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (H.B.); (A.M.S.); (M.O.P.); (C.P.W.); (C.M.R.R.); (J.A.T.)
| | - Ângelo C. Salvador
- CICECO—Aveiro Institute of Materials, Chemistry Department, Campus de Santiago, University of Aveiro, 3810-1930 Aveiro, Portugal; (Â.C.S.); (A.J.D.S.); (S.A.O.S.)
| | - Armando J. D. Silvestre
- CICECO—Aveiro Institute of Materials, Chemistry Department, Campus de Santiago, University of Aveiro, 3810-1930 Aveiro, Portugal; (Â.C.S.); (A.J.D.S.); (S.A.O.S.)
| | - Sónia A. O. Santos
- CICECO—Aveiro Institute of Materials, Chemistry Department, Campus de Santiago, University of Aveiro, 3810-1930 Aveiro, Portugal; (Â.C.S.); (A.J.D.S.); (S.A.O.S.)
| | - Sílvia M. Rocha
- Departamento de Química & LAQV-REQUIMTE, Universidade de Aveiro, 3810-193 Aveiro, Portugal;
| | - Ana M. Sousa
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (H.B.); (A.M.S.); (M.O.P.); (C.P.W.); (C.M.R.R.); (J.A.T.)
| | - Maria Olívia Pereira
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (H.B.); (A.M.S.); (M.O.P.); (C.P.W.); (C.M.R.R.); (J.A.T.)
| | - Cristina Pereira Wilson
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (H.B.); (A.M.S.); (M.O.P.); (C.P.W.); (C.M.R.R.); (J.A.T.)
- Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Cristina M. R. Rocha
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (H.B.); (A.M.S.); (M.O.P.); (C.P.W.); (C.M.R.R.); (J.A.T.)
| | - José António Teixeira
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (H.B.); (A.M.S.); (M.O.P.); (C.P.W.); (C.M.R.R.); (J.A.T.)
| | - Cláudia M. Botelho
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (H.B.); (A.M.S.); (M.O.P.); (C.P.W.); (C.M.R.R.); (J.A.T.)
- Correspondence: (P.F.-S.); (C.M.B.)
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11
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Jameel S, Hameed A, Shah TM. Biochemical Profiling for Antioxidant and Therapeutic Potential of Pakistani Chickpea ( Cicer arietinum L.) Genetic Resource. FRONTIERS IN PLANT SCIENCE 2021; 12:663623. [PMID: 33927742 PMCID: PMC8076736 DOI: 10.3389/fpls.2021.663623] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 03/16/2021] [Indexed: 05/05/2023]
Abstract
In Pakistan, chickpeas (Cicer arietinum L.) are the largest grown legume crops, especially in desert areas. Along with an excellent source of nutrition, chickpea seeds have discernible medicinal and antioxidant characteristics. The diverse set of 90 chickpea genotypes (66 desi and 24 kabuli) were collected from different research zones in Pakistan, and seed flour was used for biochemical profiling. Genotypes were significantly different (Tukey HSD test, P < 0.05) for the traits under investigation. In non-enzymatic antioxidants, highest seed total phenolic contents (TPC) (34725 ± 275 μM/g s. wt.) was found in CM-98 (desi), ascorbic acid (AsA) (69.23 ± 2.25 μg/g s. wt.) in WH-3 (desi), and total flavonoid content (TFC) (394.98 ± 13.06 μg/mL sample) was detected in WH-11 (desi). In the class of enzymatic antioxidants, the highest seed ascorbate peroxidase (APX) (1680 ± 40 Units/g s. wt.) was detected in Tamman-2013 (kabuli), peroxidases (POD) (2564.10 ± 233.10 Units/g s. wt.) activity in CM1235/08 (desi), and superoxide dismutase (SOD) (279.76 ± 50 Units/g s. wt.) was detected in CH24/11 (desi). Highest seed catalase activity (CAT) (893 ± 50 Units/g s. wt.) and proline content (272.50 ± 20.82 μg/g s. wt.) was detected in an ICC-4951 (desi). In hydrolytic enzymes, the highest activity of esterase (37.05 μM/min/g s. wt) was found in, CH56/09(Kabuli), protease (11080 ± 10 Units/g s. wt.) in Karak-2 (desi), and α-amylase (213.02 ± 3.20 mg/g s. wt.) was observed in CH74/08 (kabuli). In other biochemical parameters, the highest seed total oxidant status (TOS) (356 ± 17.50 μM/g s. wt.) was detected in CM3457/91 (desi); malondialdehyde (MDA) content (295.74 ± 3.097 uM/g s. wt.) was observed in CM-2008 (kabuli), and total antioxidant capacity (TAC) (8.36 ± 0.082 μM/g s. wt.) was found in CM-72 (desi). In case of pigment analysis, Sheenghar-2000 (desi) depicted highest lycopene (12.579 ± 0.313 μg/g s. wt.) and total carotenoids (58.430.23 ± 0.569 μg/g s. wt.) contents. For seed therapeutic potential, the highest seed α-amylase inhibition (82.33 ± 8.06%) was observed in CM-88 (desi), while WH-1, WH-6, and ICCV-96030 (desi) depicted the highest value for seed anti-inflammatory potential (78.88 ± 0.55%). Genotypes with the highest antioxidant and therapeutic potential can be utilized as a natural antioxidant source and in breeding programs aimed at improving these traits in new breeding lines.
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Affiliation(s)
| | - Amjad Hameed
- Nuclear Institute for Agriculture and Biology College, Pakistan Institute of Engineering and Applied Sciences, Faisalabad, Pakistan
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