Abstract
• Sprouting and elicitation cause changes in chickpea chemical composition. • Optimal conditions were 3 h of soaking in 34.34 mM H 2 O 2 during 5 days. • Optimization with H 2 O 2 increased protein content (16.36 %) and IVPD (31.47 %). • Optimization with H 2 O 2 increased TPC (44.61 %) and AOX (7.57 %). • Elicitation generates cellular changes in chickpea cotyledons. 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 (H 2 O 2 ) 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 H 2 O 2 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.
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Claims 5
Claim · model-written summary
Optimal germination involved soaking for 3 h in 34.34 mM hydrogen peroxide and sprouting for 5 days.
- Taxon
- chickpeas
Cicer arietinumt0 - Treatment
- soaking for 3 h in 34.34 mM H 2 O 2 and sprouting for 5 dayse0
- Outcome
- optimal germination conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The optimal germination conditions were soaking for 3 h in 34.34 mM H 2 O 2 and sprouting for 5 days”
t0“sprouted chickpeas (Cicer arietinum L.)”
Claim · model-written summary
Optimized hydrogen peroxide elicitation produced protein content of 24.39 %.
- Taxon
- chickpeasCicer arietinumt0
- Treatment
- soaking for 3 h in 34.34 mM H 2 O 2 and sprouting for 5 dayse0
- Outcome
- protein contente0
- Direction
- maximale0
- Value
- 24.39 %e0
- Comparator
- sprouting without elicitors and raw seedse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The optimal germination conditions were soaking for 3 h in 34.34 mM H 2 O 2 and sprouting for 5 days, with maximal protein content (24.39 %)”
e1“significantly higher than those from sprouting without elicitors and raw seeds”
t0“sprouted chickpeas (Cicer arietinum L.)”
Claim · model-written summary
Optimized hydrogen peroxide elicitation produced in vitro protein digestibility of 96.29 %.
- Taxon
- chickpeasCicer arietinumt0
- Treatment
- soaking for 3 h in 34.34 mM H 2 O 2 and sprouting for 5 dayse0
- Outcome
- IVPDe0
- Direction
- highere1
- Value
- 96.29 %e0
- Comparator
- sprouting without elicitors and raw seedse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The optimal germination conditions were soaking for 3 h in 34.34 mM H 2 O 2 and sprouting for 5 days, with maximal protein content (24.39 %) and IVPD (96.29 %)”
e1“significantly higher than those from sprouting without elicitors and raw seeds”
e2“in vitro protein digestibility (IVPD)”
t0“sprouted chickpeas (Cicer arietinum L.)”
Claim · model-written summary
Optimized hydrogen peroxide elicitation produced total phenolic content of 206.73 mg GAE/100 g.
- Taxon
- chickpeasCicer arietinumt0
- Treatment
- soaking for 3 h in 34.34 mM H 2 O 2 and sprouting for 5 dayse0
- Outcome
- TPCe0
- Direction
- highere1
- Value
- 206.73 mg GAE/100 ge0
- Comparator
- sprouting without elicitors and raw seedse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The optimal germination conditions were soaking for 3 h in 34.34 mM H 2 O 2 and sprouting for 5 days, with maximal protein content (24.39 %) and IVPD (96.29 %), TPC (206.73 mg GAE/100 g)”
e1“significantly higher than those from sprouting without elicitors and raw seeds”
e2“total phenolic content (TPC)”
t0“sprouted chickpeas (Cicer arietinum L.)”
Claim · model-written summary
Optimized hydrogen peroxide elicitation produced antioxidant activity of 121.18 μmol TE/100 g.
- Taxon
- chickpeasCicer arietinumt0
- Treatment
- soaking for 3 h in 34.34 mM H 2 O 2 and sprouting for 5 dayse0
- Outcome
- AOXe0
- Direction
- highere1
- Value
- 121.18 μmol TE/100 ge0
- Comparator
- sprouting without elicitors and raw seedse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The optimal germination conditions were soaking for 3 h in 34.34 mM H 2 O 2 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)”
e1“significantly higher than those from sprouting without elicitors and raw seeds”
e2“antioxidant activity (AOX)”
t0“sprouted chickpeas (Cicer arietinum L.)”
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