Effects of hydrogen peroxide (H2O2) elicitation on protein content and digestibility, phenolic compounds, and antioxidant activity in sprouted chickpeas (Cicer arietinum L.)
Chickpea consumption may be beneficial in the prevention of chronic degenerative diseases due to the presence of bioactive compounds. Sprouting and elicitation have been suggested as methods to enhance the nutritional and biofunctional properties of legumes. This study aims to evaluate the effect of...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000952 |
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| author | Alejandra Linares-Castañeda Cristian Jiménez-Martínez Ana Elena Cedillo-Olivos Yair Cruz-Narváez Luis Jorge Corzo-Ríos |
| author_facet | Alejandra Linares-Castañeda Cristian Jiménez-Martínez Ana Elena Cedillo-Olivos Yair Cruz-Narváez Luis Jorge Corzo-Ríos |
| author_sort | Alejandra Linares-Castañeda |
| collection | DOAJ |
| description | Chickpea consumption may be beneficial in the prevention of chronic degenerative diseases due to the presence of bioactive compounds. Sprouting and elicitation have been suggested as methods to enhance the nutritional and biofunctional properties of legumes. This study aims to evaluate the effect of hydrogen peroxide (H2O2) as an elicitor, the soaking time, and sprouting time in days, in the nutritional quality and biofunctional compounds (phenolic compounds) with antioxidant properties in chickpeas. The Box-Behnken design was used to determine the optimal soaking time, elicitor concentration, and sprouting time to maximize protein content, in vitro protein digestibility (IVPD), total phenolic content (TPC) and antioxidant activity (AOX). The optimal germination conditions were soaking for 3 h in 34.34 mM H2O2 and sprouting for 5 days, with maximal protein content (24.39 %) and IVPD (96.29 %), TPC (206.73 mg GAE/100 g) and AOX (121.18 μmol TE/100 g). These results were significantly higher than those from sprouting without elicitors and raw seeds, demonstrating that germination combined with elicitors enhances legume flours biofunctionality and nutritional quality. |
| format | Article |
| id | doaj-art-7fdde734a09f4ea9b016bc098ff63ba8 |
| institution | OA Journals |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-7fdde734a09f4ea9b016bc098ff63ba82025-08-20T02:06:47ZengElsevierApplied Food Research2772-50222025-06-015110078510.1016/j.afres.2025.100785Effects of hydrogen peroxide (H2O2) elicitation on protein content and digestibility, phenolic compounds, and antioxidant activity in sprouted chickpeas (Cicer arietinum L.)Alejandra Linares-Castañeda0Cristian Jiménez-Martínez1Ana Elena Cedillo-Olivos2Yair Cruz-Narváez3Luis Jorge Corzo-Ríos4Departamento 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. 07738 Ciudad de México, 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. 07738 Ciudad de México, Mexico; Corresponding authors.Departamento 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. 07738 Ciudad de México, MexicoLaboratorio de Posgrado e Investigación de Operaciones Unitarias, Escuela Superior de Ingeniería Química e Industrias Extractivas, Instituto Politécnico Nacional, Zacatenco, Unidad Profesional Adolfo López Mateos, Col. Lindavista, Mexico City 07738, MexicoUnidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340, Mexico City, Mexico; Corresponding authors.Chickpea consumption may be beneficial in the prevention of chronic degenerative diseases due to the presence of bioactive compounds. Sprouting and elicitation have been suggested as methods to enhance the nutritional and biofunctional properties of legumes. This study aims to evaluate the effect of hydrogen peroxide (H2O2) as an elicitor, the soaking time, and sprouting time in days, in the nutritional quality and biofunctional compounds (phenolic compounds) with antioxidant properties in chickpeas. The Box-Behnken design was used to determine the optimal soaking time, elicitor concentration, and sprouting time to maximize protein content, in vitro protein digestibility (IVPD), total phenolic content (TPC) and antioxidant activity (AOX). The optimal germination conditions were soaking for 3 h in 34.34 mM H2O2 and sprouting for 5 days, with maximal protein content (24.39 %) and IVPD (96.29 %), TPC (206.73 mg GAE/100 g) and AOX (121.18 μmol TE/100 g). These results were significantly higher than those from sprouting without elicitors and raw seeds, demonstrating that germination combined with elicitors enhances legume flours biofunctionality and nutritional quality.http://www.sciencedirect.com/science/article/pii/S2772502225000952ChickpeaSproutingElicitationProteinPolyphenols |
| spellingShingle | Alejandra Linares-Castañeda Cristian Jiménez-Martínez Ana Elena Cedillo-Olivos Yair Cruz-Narváez Luis Jorge Corzo-Ríos Effects of hydrogen peroxide (H2O2) elicitation on protein content and digestibility, phenolic compounds, and antioxidant activity in sprouted chickpeas (Cicer arietinum L.) Applied Food Research Chickpea Sprouting Elicitation Protein Polyphenols |
| title | Effects of hydrogen peroxide (H2O2) elicitation on protein content and digestibility, phenolic compounds, and antioxidant activity in sprouted chickpeas (Cicer arietinum L.) |
| title_full | Effects of hydrogen peroxide (H2O2) elicitation on protein content and digestibility, phenolic compounds, and antioxidant activity in sprouted chickpeas (Cicer arietinum L.) |
| title_fullStr | Effects of hydrogen peroxide (H2O2) elicitation on protein content and digestibility, phenolic compounds, and antioxidant activity in sprouted chickpeas (Cicer arietinum L.) |
| title_full_unstemmed | Effects of hydrogen peroxide (H2O2) elicitation on protein content and digestibility, phenolic compounds, and antioxidant activity in sprouted chickpeas (Cicer arietinum L.) |
| title_short | Effects of hydrogen peroxide (H2O2) elicitation on protein content and digestibility, phenolic compounds, and antioxidant activity in sprouted chickpeas (Cicer arietinum L.) |
| title_sort | effects of hydrogen peroxide h2o2 elicitation on protein content and digestibility phenolic compounds and antioxidant activity in sprouted chickpeas cicer arietinum l |
| topic | Chickpea Sprouting Elicitation Protein Polyphenols |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000952 |
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