Journal
FOOD CHEMISTRY
Volume 226, Issue -, Pages 69-74Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.01.046
Keywords
Isoflavonoids; Germination; Cicer arietinum L.; Selenium
Funding
- NutriOmics Research Chair Funds from Tecnologico de Monterrey
- Consejo Nacional de Ciencia y Tecnologia (CONACYT) [CVU-231081]
- Universidad Autenoma de Sinaloa
Ask authors/readers for more resources
Isoflavonoid compositions, phenylalanine ammonia lyase (PAL) activity and antioxidant capacity were evaluated in chickpea (Cicer arietinum L.) sprouts germinated after soaking with different sodium selenite (Na2SeO3) concentrations (0, 1 and 2 mg/100 g seeds). Chickpea seeds were germinated during four days at 24 degrees C and the isoflavonoid profiles and concentrations evaluated by HPLC-UV daily during four days of germination. Eleven isoflavones and two pterocarpan phytoalexins forms were identified in sprouts, being malonylated formononetin glycoside, formononetin, isoformononetin glycoside and malonylated biochanin A glycoside the major compounds. Compared to untreated sprouts, total isoflavonoid, PAL activity and antioxidant capacity showed a remarkable increase of 83%, 56%, and 33%, respectively in chickpea sprouts that were treated with a high sodium selenite content (2 mg/100 g seeds). Results suggest that Se-enriched chickpea sprouts could represent a good source of dietary Se and as an upgraded source of isoflavonoids. (C) 2017 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available