Composition and Radical Scavenging Capacity of Phenolic Compounds in Wheat-Chickpea Dough

Figures & data

Table 1  Dry residue content, yield, phenolic compounds content, and radical scavenging capacity of extracts obtained from flour and dough

Parameter/sample	WF	CpF	WFCpF (60:40, w/w)	WD	WCpD
Dry residue content (g per 100 g of extract)	6.6 ± 0.5	11.1 ± 0.6	8.4*	6.7 ± 0.4	8.4 ± 0.5
EY (g of dry residue content per 100 g of flour or dough)	10.7 ± 0.8	17.9 ± 1.4	13.6*	10.7 ± 0.6	13.7 ± 0.8
PCC (μg of chlorogenic acid per g of flour or dough)	798 ± 23	365 ± 16	624.8*	1603 ± 52	1147 ± 39
SC (%)	61.8 ± 4.4	98.3 ± 1.6	76.5	46.2 ± 2.3	58.3 ± 3.6
EC50 (μg of chlorogenic acid per g of flour or dough)	263.6 ± 28	84.8 ± 11	192.1	1836.4 ± 126	763.6 ± 49

Values are the means and standard deviation (N = 3) obtained by descriptive statistics and marking the median and quartiles and confirm limits for means.

*Data obtained based on results for WF and CpF, considering the flour ratio of 60:40, w/w.

Table 2  Phenolic compounds in 80% (v/v) ethanol extract from WF and WD detected by HPLC analysis

Compound/content (μg/100 g of flour or dough)	WF	WD
1. Quercetin 3-O-sophoroside	200.9	57.5
2. Kaempferol 3-O-(6”-O-malonylglucoside )-7-O-glucoside	147.6	ND
3. Caffeic acid methylester	42.7	57.5
4. Kaempferol 3-O-(6”-O-malonylglucoside )-7-O-glucoside	46.1	ND
5. Protogenkwanin-4^’-O-glucoside	ND	64.3
6. Dihydrokaempferol	ND	78.5
7. Quercetin 3-O- rutinoside -7-O-rhamnoside	23.9	ND
8. Kaempferol 3-O-sophoroside	23.3	ND
9. Quercetin 3-O-(6”-O-malonylglycoside)-7-O-rhamnoside	ND	455.5
10. Luteolin 5-O-glucoside	94.2	58.6
11. Kaempferol 3-O-glucoside -7-O-rhamnoside	36.1	137.5
12. Kaempferol 3-O-rutinoside -7-O-rhamnoside	ND	189.7
13. Quercetin 3-O- glucoside	ND	37.2
14. Apigenin 4^’-O-glucoside	23.9	ND
15. Kaempferol 3-O-rhamnoside-(6”-O-malonylglycoside)	ND	145.5
16. Apigenin 5-O-(6”-O- malonylglycoside)	ND	127.1
17. Kaempferol 3-O-rhamnoside	7.1	116.1
18. Kaempferol 7-O-rhamnoside	24.5	45.9
19. Genkwanin 4^’-O-glucoside	26.1	46.3
Total Quercetin glucosides	224.8	550.2
Total Kaempferol glucosides	284.7	713.2
Total Luteolin glucosides	94.2	58.6
Total Genkwanin glucosides	26.1	110.6
Total Apigenin glucosides	23.9	127.1

NIC: Not identified compound; ND: not detected.

Table 3  Phenolic compounds in 80% (v/v) ethanol extract from CpF and WCpD (60:40, w/w) detected by HPLC analysis

Compound/content (μg/100 g of flour or dough)	CpF	WCpD
1. NIC (Rt 2.9 min)	27.8	115.9
2. NIC (Rt 3.1 min)	44.7	95.7
3. NIC (Rt 3.2 min)	56.1	60.7
4. NIC (Rt 6.5 min)	43.1	28.9
5. Chlorogenic acid	26.2	29.3
6. Hydroxycinnamic acid ”C1”	ND	27.2
7. 5-O-Caffeoylshikimic acid	28.9	30.4
8. Quercetin 3-O-(6”-O-malonylglycoside)-7-O-rhamnoside	ND	249.8
9. Luteolin 5-O-glucoside	ND	27.0
10. Quercetin 3-O- glucoside	6.0	38.7
11. Kaempferol 3-O-glucoside-7-O-rhamnoside	ND	26.5
12. Quercetin 3-O- (6”-O-malonylglucoside)	ND	32.8
13. Kaempferol 3-O-rutinoside	ND	26.9
14. Genkwanin 5-O-glucoside	ND	57.7
15. Apigenin 5^’-O-(6”-O-malonylglucoside)	ND	33.8
16. Kaempferol 3-O-rhamnoside	34.2	59.9
17. Kaempferol 7-O-rhamnoside	21.7	30.0
18. Genkwanin 4^,-O-glucoside	12.9	25.3
19. NIC (Rt 66.4 min)	30.5	105.3
Total Quercetin glucoside	6.0	321.3
Total Kaempferol glucoside	55.9	143.3
Total Luteolin glucoside	−	27.0
Total Genkwanin glucoside	13.0	83.0
Total Apigenin glucoside	−	33.8

NIC: Not identified compound; ND: not detected.

Table 4  Correlation matrix for extract yield, phenolic compounds content, scavenging capacity, and the total glucosides content for flour and dough (N = 8, p ≤ 0.05)

	EY	PCC	EC50	TQg	TKg	TLg	TGg
PCC	−0.72
EC50	−0.56	0.85
TQg	−0.77	0.99	0.87
TKg	−0.78	0.81	0.89	0.86
TLg	−0.90	0.38	0.27	0.46	0.61
TGg	−0.53	0.97	0.82	0.94	0.67	0.13
TAg	−0.63	0.92	0.97	0.93	0.93	0.34	0.87