Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors
The use of elicitors during germination is a strategy to enhance the nutritional quality and biofunctional properties of various legumes, such as chickpeas, which are important sources of proteins and bioactive compounds. The objective of this study was to evaluate the effect of the use of chitosan...
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MDPI AG
2025-04-01
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| author | Alejandra Linares-Castañeda Luis Jorge Corzo-Ríos Ana Elena Cedillo-Olivos Xariss M. Sánchez-Chino Rosalva Mora-Escobedo Cristian Jiménez-Martínez |
| author_facet | Alejandra Linares-Castañeda Luis Jorge Corzo-Ríos Ana Elena Cedillo-Olivos Xariss M. Sánchez-Chino Rosalva Mora-Escobedo Cristian Jiménez-Martínez |
| author_sort | Alejandra Linares-Castañeda |
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| description | The use of elicitors during germination is a strategy to enhance the nutritional quality and biofunctional properties of various legumes, such as chickpeas, which are important sources of proteins and bioactive compounds. The objective of this study was to evaluate the effect of the use of chitosan (CH) and sucrose (SU) during sprouting on protein content, in vitro protein digestibility (IVPD), total phenolic content (TPC), and antioxidant activity (AOX). For this purpose, soaking time, elicitor concentration (CH or SU), and sprouting time were optimized to obtain maximum values for the response variables. The results showed that the optimal conditions for achieving increases in nutritional and biofunctional properties were 1 h of soaking, 0.35% <i>w</i>/<i>v</i>, and 5 days of sprouting for CH, and 2.55 h of soaking, 1% <i>w</i>/<i>v</i>, and 5 days of sprouting for SU. Under these conditions, protein content increased by 7–12%, IVPD by 78–86%, TPC by 379–327%, and AOX by 115% for CH and SU, respectively. Additionally, morphological changes were observed in the cellular structure of chickpea cotyledons, but no changes were detected in the crystalline structure of starch. These results contribute to the understanding of the effect of CH and SU in modifying the nutritional and biofunctional properties of chickpeas. |
| format | Article |
| id | doaj-art-08bdf75ef53e4962ae9de0c6f9aaf04b |
| institution | DOAJ |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-04-01 |
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| series | Molecules |
| spelling | doaj-art-08bdf75ef53e4962ae9de0c6f9aaf04b2025-08-20T03:13:48ZengMDPI AGMolecules1420-30492025-04-01308177510.3390/molecules30081775Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as ElicitorsAlejandra Linares-Castañeda0Luis Jorge Corzo-Ríos1Ana Elena Cedillo-Olivos2Xariss M. Sánchez-Chino3Rosalva Mora-Escobedo4Cristian Jiménez-Martínez5Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Alc. Gustavo A. Madero, C.P., Mexico City 07738, MexicoUnidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional (IPN), Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, Mexico City 07340, MexicoDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Alc. Gustavo A. Madero, C.P., Mexico City 07738, MexicoSECIHTI, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Carretera Federal Villahermosa-Reforma Km 15.5, Ra. Guineo Segunda Sección, C.P., Villahermosa 86280, MexicoDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Alc. Gustavo A. Madero, C.P., Mexico City 07738, MexicoDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Alc. Gustavo A. Madero, C.P., Mexico City 07738, MexicoThe use of elicitors during germination is a strategy to enhance the nutritional quality and biofunctional properties of various legumes, such as chickpeas, which are important sources of proteins and bioactive compounds. The objective of this study was to evaluate the effect of the use of chitosan (CH) and sucrose (SU) during sprouting on protein content, in vitro protein digestibility (IVPD), total phenolic content (TPC), and antioxidant activity (AOX). For this purpose, soaking time, elicitor concentration (CH or SU), and sprouting time were optimized to obtain maximum values for the response variables. The results showed that the optimal conditions for achieving increases in nutritional and biofunctional properties were 1 h of soaking, 0.35% <i>w</i>/<i>v</i>, and 5 days of sprouting for CH, and 2.55 h of soaking, 1% <i>w</i>/<i>v</i>, and 5 days of sprouting for SU. Under these conditions, protein content increased by 7–12%, IVPD by 78–86%, TPC by 379–327%, and AOX by 115% for CH and SU, respectively. Additionally, morphological changes were observed in the cellular structure of chickpea cotyledons, but no changes were detected in the crystalline structure of starch. These results contribute to the understanding of the effect of CH and SU in modifying the nutritional and biofunctional properties of chickpeas.https://www.mdpi.com/1420-3049/30/8/1775chickpeasproutingelicitorschitosansucrose |
| spellingShingle | Alejandra Linares-Castañeda Luis Jorge Corzo-Ríos Ana Elena Cedillo-Olivos Xariss M. Sánchez-Chino Rosalva Mora-Escobedo Cristian Jiménez-Martínez Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors Molecules chickpea sprouting elicitors chitosan sucrose |
| title | Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors |
| title_full | Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors |
| title_fullStr | Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors |
| title_full_unstemmed | Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors |
| title_short | Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors |
| title_sort | enhancing the nutritional composition and phenolic compound content of sprouted chickpeas using sucrose and chitosan as elicitors |
| topic | chickpea sprouting elicitors chitosan sucrose |
| url | https://www.mdpi.com/1420-3049/30/8/1775 |
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