The effect of Germination on phenolic content and antioxidant activity of chickpea

Iranian Journal of Pharmaceutical Research

Volumn 11, Issue 4, 2012, Pages 1137-1143

  Tarzi, Babak Ghiassi ^a   Gharachorloo, Maryam ^a   Baharinia, Marzieh ^a   Mortazavi, Alireza ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Antioxidant activity; Chickpea; Germination; Phenolic compounds

Indexed keywords

HYDROXYL RADICAL; PEROXIDE; PHENOL; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; CHICKPEA; CONTROLLED STUDY; ENZYMATIC ASSAY; EXTRACTION; GERMINATION; NONHUMAN; PLANT SEED; SPROUT;

EID: 84871353665     PISSN: 17350328     EISSN: 17266890     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Prodanov M, Sierra I and Vidal-Valverde C. Effect of the germination on the thiamine, ribofavin and niacin contents in legumes. Food Res. Technol. (1998) 205: 48-52.
2. Fernandez-Orozco R, Frias J, Zielinski H, Munoz M, Piskula MK, Kozlowska H and Vidal-Valverde C. Evaluation of bioprocesses to improve the antioxidant properties of chickchickpeas. Food Res. Technol. (2009) 42: 885-892.
3. Kuo YH, Rozan P, Lambein F, Frias J and Vidal- Valverde C. Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes. Food Chem. (2004) 86: 537-545.
4. Lopez-Amoros ML, Hernandez T and Estrella I. Effect of germination on legume phenolic compounds and their antioxidant activity. J. Food Comp. Anal. (2006) 19: 277-283.
5. Fernandez-Orozco R, Piskula MK, Zielinski H, Kozlowska H, Frias J and Vidal-Valverde C. Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var. zapaton. Eur. Food Res. Technol. (2006) 223: 495-502.
6. Shams Ardekani MR, Hajimahmoodi M, Oveisi MR, Sadeghi N, Jannat B, Ranjbar AM, Gholam N and Moridi T. Comparative antioxidant activity and total favonoid content of Persian pomegranate (Punica granatum L.) cultivars. Iranian J. Pharm. Res. (2011) 10: 519-524.
7. Cevallos-Casals BA and Cisneros-Zevallos L. Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chem. (2010) 119: 1480-1485.
8. Chung SK, Osawa T and Kawakishi S. Hydroxyl radical-scavenging effects of spices and scavengers from brown mustard (Brassica nigra). Biosci. Biotechnol. Biochem. (1997) 61: 118-123.
9. Bahramiyan F, Ghiassi Tarzi B, Yaghmaei S and Bahonar A. Extraction of plum phenolic compounds using different solvents - the antimicrobial effect of the extracts on the growth of E. coli and S. aureus. J. Food Technol. Nutr. (2012) 9: 69-75.
10. Kamaliroosta L, Ghavami M, Gharachorloo M and Azizinezhad R. Isolation of cinnamon extract and assessing its effect on the stability of sunfower oil. Iranian J. Nutr. Sci. Food Technol. (2011) 6: 13-22.
11. Gharachorloo M, Ghavami M and Jamdar F. Stabilising activities of acetone and ethanolic extracts of turmeric on canola and sunfower seed oils. J. Oxid. Commun. (In press).
12. Firestone D. Offcial methods of analysis of the Association of Offcial Analytical Chemists. 15th edn., AOAC Press, Arlington (1990) 956.
13. Atienza J, Sanz M, Herguedas A, Alejos JA and Jimenez JJ. Beta-carotene, alpha-tocopherol and gamma-tocopherol contents in dry legumes: infuence of cooking. Food Sci. Technol. Int. (1998) 4: 437-441.