Acceptability Properties and Antioxidant Pontential of Desi Chickpea (Cicer Arietinum L) Cultivars

Garzón-Tiznado, J.A. and Ochoa-Lugo, M.I. and Heiras-Palazuelos, M.J. (2012) Acceptability Properties and Antioxidant Pontential of Desi Chickpea (Cicer Arietinum L) Cultivars. Food and Nutrition Sciences, 3. pp. 1-9.

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The acceptability properties, total phenolic content, and antioxidant potential of four (red, green, brown, cream) desi chickpea (Cicer arietinum L) cultivars from the World Germplasm Bank were evaluated. Protein content of the grains varied from 20.12% to 28.85% (dw), highest for Cream ICC3421. The water absorption capacity (WAC) and cooking time (CT) of the whole grains ranged from 97.7 to 117.5 g water/100 g seeds (ww) and from 109.5 to 193.5 min, respectively; the highest WAC and lowest CT corresponded to Cream ICC3421 cultivar. The total phenolic content (TPC) and total hydrophilic antioxidant activity (AoxA) [oxygen radical absorbance capacity (ORAC) value] of desi chickpea cultivars varied from 746 to 1.286 μg gallic acid equivalents (GAE)/g sample (dw) and from 43.9 to 53.9 μmol Trolox equivalents (TE)/g sample (dw); Brown ICC3512 showed the highest ORAC value. Chickpea cultivars could contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.

Item Type: Article
Author Affiliation: 1Maestria en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Sinaloa, México; 2Programa Regional del Noroeste para el Doctorado en Biotecnología, Universidad Autónoma de Sinaloa, Sinaloa, México.
Subjects: Soil Science and Microbiology
Crop Improvement
Plant Physiology and Biochemistry > Biochemistry
Divisions: Chickpea
Depositing User: Mr. SanatKumar Behera
Date Deposited: 19 Sep 2012 10:20
Last Modified: 19 Sep 2012 10:21

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