Technological properties, antioxidant activity and total phenolic and flavonoid content of pigmented chickpea (Cicer arietinum L.) cultivars.

摘要

Chickpeas are a rich source of highly nutritious protein and dietary fibre. The health benefits of consuming legumes, such as antioxidative activity, could allow for the expansion of their food usage. The technological properties and antioxidative potential of 5 pigmented chickpea cultivars were evaluated. Protein content of the grains varied from 24.9 to 27.4 g/100 g (dry wt.). The cooking time of the whole grains ranged from 90.5 to 218.5 min; the Black ICC3761 cultivar had the lowest cooking time. The total phenolic content (TPC) and oxygen radical absorbance capacity (ORAC) value varied from 1.23 to 1.51 mg GAE/g sample (dry wt.) and from 5011 to 5756 mumol TE/100 g sample (dry wt.), respectively; Red ICC13124 showed the highest ORAC value. The differences in technological properties and antioxidative activity among cultivars could be used in chickpea breeding programmes. Chickpea cultivars could contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.