Nutritional components, volatile constituents and antioxidant activities of 6 chickpea species

The physicochemical, nutritional and functional properties of 6 chickpea species (T2-3, A-1, Benying-1, YZ-514, YZ -32 and YZ-364) from Xinjiang (China) were studied, and the volatile profile was assessed using solid solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME/GC-MS). The range of the starch content was from 38.9 +/-+/- 0.2 to 42.3 +/- 0.2%, fat was from 5.6 +/- 0.1 to 6.5 +/- 0.1%, that of moisture was from 6.31 +/- 0.02 to 8.18 +/- 0.02%, that of crude protein was from 23.1 +/- 0.03 to 25.6 +/- 0.1%, that of ash was from 1.85 +/- 0.01 to 2.9 +/- 0.1%, that of soluble sugar was from 9.08 +/- 0.04 to11.5 +/- 0.05% and that of total amino acid was from 19.9 +/- 0.3 to 23.7 +/- 0.4 g/100 g. The total phenolic, anthocyanin and flavonoid contents of YZ-364 with an intense black coat color among the 6 chickpea species were the highest, which were 1.67 +/- 0.01 mg gallic acid equivalents (E)/g, 65.5 +/- 0.1 mg/kg cyanidin 3-O-glucoside and 0.1 +/- 0.01 mg rutin E/g extract (p < 0.05). YZ-364 also showed the highest DPPH (IC50: 1.0 +/- 0.1 mg/mL), ABTS (IC50: 2.3 +/- 0.2 mg/mL) and FRAP (0.62 +/- 0.01 mu mol E/g extract). FTIR showed that the position and shape of the bands for amide A and amide I at 1051 and 991 cm(-1) changed, while no changes were observed for the amide B, amide II, and amide III regions. HS-SPME/GC-MS showed that the main aroma compounds were oleic acid, hexanoic acid, 1-butanol and nonal.

Automated summary

This study examined the physicochemical, nutritional and functional properties of 6 chickpea species from Xinjiang, China, with YZ-364 showing the highest levels of phenolic compounds, anthocyanins and flavonoids, as well as the strongest antioxidant activities.