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

References

• AOAC. 1999. Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.
   Google Scholar
• Adom KK, Liu RH. 2002. Antioxidant activity of grains. J Agric Food Chem. 50:6182–6187.
   PubMed Web of Science ®Google Scholar
• Aguilera Y, Dueñas M, Estrella I, Hernández T, Benítez V, Esteban RM, Martín-Cabrejas MA. 2011. Phenolic profile and antioxidant capacity of chickpeas (Cicer arietinum L) as affected by a dehydration process. Plant Foods Hum Nut. 66:187–195.
   PubMed Web of Science ®Google Scholar
• Bank G, Schauss A. Antioxidant testing: an ORAC update. Nutraceuticals World. 2004 Available at: http://www.nutraceuticalsworld.com/march042.htm.
   Google Scholar
• Broadhurst RB, Jones WT. 1978. Analysis of condensed tannins using acidified vanillin. J Food Sci Agric. 29:788–794.
   Web of Science ®Google Scholar
• Campos-Vega R, Loarca-Piña G, Oomah BD. 2010. Minor components of pulses and their potential impact on human health. Food Res Int. 43:461–482.
   Web of Science ®Google Scholar
• Cao GH, Prior RL. 1998. Measurement of oxygen radical absorbance capacity in biological samples. Methods Enzymol. 299:50–62.
   Web of Science ®Google Scholar
• Desphande SS, Cheryan M. 1987. Water uptake during cooking of dry beans (Phaseolus vulgaris L). Plant Foods Hum Nut. 36:157–161.
   Web of Science ®Google Scholar
• Dewato V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem. 50:4959–4964.
   PubMed Web of Science ®Google Scholar
• FAOSTAT. 2011. Statistical database 2011. Available at: http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID = 567##ancor. Last accessed 28 October 2011.
   Google Scholar
• Han H, Baik BK. 2008. Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L), peas (Pisum sativum L) and soybeans (Glicine max), and their quantitative changes during processing. Int J Food Sci Technol. 43:1971–1978.
   Web of Science ®Google Scholar
• Heimler D, Vignolini P, Dini MG, Romani A. 2005. Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. J Agric Food Chem. 53:3053–3056.
   PubMed Web of Science ®Google Scholar
• Kaur M, Singh N, Singh SN. 2005. Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. J Food Eng. 69:511–517.
   Web of Science ®Google Scholar
• Luiz M, Biasutti A, Garcia NA. 2002. Micellar effect on the scavening of singlet molecular oxygen by hydroxybenzenes. Redox Rep. 7:23–28.
   PubMed Web of Science ®Google Scholar
• Messina M, McCaskill-Stevens W, Lampe JW. 2006. Addressing the soy and breast cancer relationship: review, commentary, and workshop proceedings. J Natl Cancer Inst. 98:1275–1284.
   PubMed Web of Science ®Google Scholar
• Mora-Rochin S, Gutiérrez-Uribe JA, Serna-Saldívar SO, Sánchez-Peña P, Reyes-Moreno C, Milán-Carrillo J. 2010. Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking. J Cereal Sci. 52:502–508.
   Web of Science ®Google Scholar
• Nizakat B, Amal BK, Gul SSK, Zahid M, Ihsanullak I. 2007. Quality and consumers acceptability studies and their inter-relationship of newly evolved desi type chickpea genotypes (Cicer arietinum L). Quality evolution of new chickpea genotypes. Int J Food Sci Technol. 42:528–534.
   Web of Science ®Google Scholar
• Ou B, Hampseh-Woodill M, Prior RL. 2001. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agric Food Chem. 49:4619–4626.
   PubMed Web of Science ®Google Scholar
• Paredes-López O, Reyes-Moreno C, Montes-Rivera R, Cárabez-Trejo R. 1989. Hard-to-cook phenomenon in common beans – influence of growing location and hardening procedures. Int J Food Sci Technol. 24:535–542.
   Web of Science ®Google Scholar
• Paredes-López O, Cárabez-Trejo A, Palma-Tirado L, Reyes-Moreno C. 1991. Influence of hardening procedure and soaking solution on cooking quality of common beans. Plant Foods Hum Nut. 41:155–164.
   PubMed Web of Science ®Google Scholar
• Proctor JP, Watts BM. 1987. Development of a modified Mattson bean cooker procedure based on sensory panel evaluation. Can Inst Food Sci Technol. 20:9–10.
   Web of Science ®Google Scholar
• Randhir R, Shetty K. 2007. Mung beans processed by solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management. Innovat Food Sci Eng Technol. 8:97–204.
   Web of Science ®Google Scholar
• Reyes-Moreno C, Paredes-López O. 1993. Hard-to-cook phenomenon in common beans – a review. Crit Rev Food Sci Nutr. 33:227–286.
   PubMed Web of Science ®Google Scholar
• Reyes-Moreno C, Okamura-Esparza J, Gómez-Garza RM, Armienta-Rodelo E, Milán-Carrillo J. 2000. Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): effect of accelerated storage on grain quality. Plant Foods Hum Nut. 55:229–234.
   PubMed Web of Science ®Google Scholar
• Reyes-Moreno C, Rouzand-Sandez O, Milán-Carrillo J, Garzón-Tiznado JA, Hernández-Camacho IL. 2001. Hard-to-cook tendency of chickpea (Cicer arietinum L) varieties. J Sci Food Agric. 81:1008–1020.
   Web of Science ®Google Scholar
• Rice-Evans CA, Miller NJ, Bolwell PG, Bramley PM, Pridham JB. 1995. The relative antioxidant activities of plant derived polyphenolic flavonoids. Free Radic Res. 22:375–383.
   PubMed Web of Science ®Google Scholar
• Ricketts ML, Moore DD, Banz WJ, Mezei O, Shay NF. 2005. Molecular mechanisms of action of the soy isoflavones includes activation of promiscuous nuclear receptors. A review. J Nut Biochem. 16:321–330.
   PubMed Web of Science ®Google Scholar
• Rincon F, Martínez B, Ibañez MV. 1998. Proximate composition and antinutritive substances in chickpea (Cicer arietinum L) as affected by the biotype factor. J Sci Food Agric. 78:382–388.
   Web of Science ®Google Scholar
• Rochín-Medina JJ. 2011. Bebidas con Potencial Nutracéutico a partir de Mezclas de Harinas Precocidas. M.Sc. Thesis, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México.
   Google Scholar
• Sarma BK, Singh DP, Mehta S, Singh HB, Singh UP. 2002. Plant growth promoting rhizobacteria-elicited alterations in phenolic profile of chickpea (Cicer arietinum L) infected by Selerotium rolfsii. J Phytopathol. 150:277–282.
   Web of Science ®Google Scholar
• Segev A, Badani H, Kapulnik Y, Shomer I, Oren-Shamir M, Galili S. 2010. Determination of polyphenols, flavonoids, and antioxidant capacity in colored chickpea (Cicer arietinum L.). J Food Sci. 75:S115–S119.
   PubMed Web of Science ®Google Scholar
• Segev A, Badani H, Galili L, Hovav R, Kapulnik Y, Shomer I, Galili D. 2011. Total phenolic content and antioxidant activity of chickpea (Cicer arietinum L) as affected by soaking and cooking conditions. Food Nut Sci. 2:724–730.
   Google Scholar
• Singh UP, Sarma BK, Singh DP. 2003. Effect of plant growth promoting rhizobacteria and culture filtrate of Selerotium rolfsii on phenolic and salicylic acid contents in chickpea (Cicer arietinum). Curr Microbiol. 46:133–140.
   Web of Science ®Google Scholar
• Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 299:152–178.
   Web of Science ®Google Scholar
• Trock BJ, Hilakivi-Clarke L, Clarke R. 2006. Meta-analysis of soy intake and breast cancer risk. J Natl Cancer Inst. 98:459–471.
   PubMed Web of Science ®Google Scholar
• Troszynka A, Estrella I, López-Amores ML, Hernández T. 2002. Antioxidant activity of pea (Pisum sativum L) seed coat extract. LWT-Food Sci Technol. 35:158–164.
   Google Scholar
• USDA. 2010. Oxygen radical absorbance capacity (ORAC) of selected foods, Release 2. United States Department of AgricultureBeltsville, MD, USA1–46.
   Google Scholar
• Xu BJ, Chang SKC. 2007. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J Food Sci. 72:S159–S166.
   PubMed Web of Science ®Google Scholar
• Xu BJ, Yuan SH, Chang SKC. 2007. Comparative analyses of phenolic composition, antioxidant capacity and color of cool season legumes and other selected food legumes. J Food Sci. 72:S167–S177.
   PubMed Web of Science ®Google Scholar
• Yao Y, Sang W, Zhou M, Ren G. 2010. Antioxidant and glucosidase inhibition of colored grains in China. J Agric Food Chem. 58:770–774.
   PubMed Web of Science ®Google Scholar
• Yao Y, Cheng X, Wang L, Wang S, Ren G. 2011. Biological potential of sixteen legumes in China. Int J Mol Sci. 12:7048–7058.
   PubMed Web of Science ®Google Scholar
• Zia-Ul-Haq M, Iqbal S, Ahmad S, Imran M, Niaz A, Bhanger MI. 2007. Nutritional and compositional study of desi chickpea (Cicer arietinum L.) cultivars grown in Punjab, Pakistan. J Food Chem. 105:1357–1363.
   Web of Science ®Google Scholar
• Zia-Ul-Haq M, Iqbal S, Ahmad S, Bhanger MI, Wiczkowski W, Amarowicz R. 2008. Antioxidant potential of desi chickpea varieties commonly consumed in Pakistan. J Food Lipids. 15:326–342.
   Google Scholar