ArticleJournal of food science and technology2018
Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 60 citations in OpenAlex.
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- Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas.Food science & nutrition · 2025Article
- Review
- Unlocking the nutritional potential of chickpea: strategies for biofortification and enhanced multinutrient quality.Frontiers in plant science · 2024Review
- Phytochemical Profile and Composition of Chickpea (Plants (Basel, Switzerland) · 2023Article
- Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication.Molecules (Basel, Switzerland) · 2023Article
- Soluble Free, Esterified and Insoluble-Bound Phenolic Antioxidants from Chickpeas Prevent Cytotoxicity in Human Hepatoma HuH-7 Cells Induced by Peroxyl Radicals.Antioxidants (Basel, Switzerland) · 2022Article
- Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough.Foods (Basel, Switzerland) · 2021Article
- Development and Optimisation of Solid-Phase Extraction of Extractable and Bound Phenolic Acids in Spelt (Antioxidants (Basel, Switzerland) · 2021Article
- Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Molecules (Basel, Switzerland) · 2021Article
- Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types.Plants (Basel, Switzerland) · 2021Article
- Isoflavones from black chickpea (Saudi journal of biological sciences · 2021Article
- Improving Polyphenolic Compounds: Antioxidant Activity in Chickpea Sprouts through Elicitation with Hydrogen Peroxide.Foods (Basel, Switzerland) · 2020Article
- Biological Activities of Chickpea in Human Health (Cicer arietinum L.). A Review.Plant foods for human nutrition (Dordrecht, Netherlands) · 2020Review
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Legume sprouts are considered natural, healthy products that provide a source of bioactive compounds to fight against chronic diseases. This study aims to identify the optimal germination temperature (GT) and germination time (Gt) to maximize total phenolic and flavonoid contents (TPC, FC), and antioxidant activity (AoxA) of desi chickpea. Response surface methodology was used as an optimization tool. An experimental design with two factors (GT and Gt) and five levels was used (13 treatments). The sprouts from each treatment were lyophilized, tempered, and milled to obtain germinated chickpea flours (GCF). To predict the phytochemicals composition and AoxA in GCF, regression models were developed. Maximum TPC, FC, and AoxA were attained during germination 33.7 °C for 171 h. Optimized germinated chickpea flour produced applying the optimal germination conditions resulted in an increase of protein and total dietary fibre content, TPC, FC, phenolic acids profile, and AoxA. Germination at optimal conditions also increased the level of coumaric, ferulic, synapic, ellagic, and syringic acids. This study demonstrated that germination carried out under optimal conditions enhanced the nutraceutical value of desi chickpea seeds.
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