Improving Polyphenolic Compounds: Antioxidant Activity in Chickpea Sprouts through Elicitation with Hydrogen Peroxide
2020
Liliana León-López | Yudith Escobar-Zúñiga | Nancy Yareli Salazar-Salas | Saraid Mora Rochín | Edith Oliva Cuevas-Rodríguez | Cuauhtémoc Reyes-Moreno | Jorge Milán-Carrillo
Elicitation appears to be a promising alternative to enhance the bioactive compound content and biological activities of legume sprouts. Multi-response optimization by response surface methodology (RSM) with desirability function (DF) was used to optimize the elicitor concentration (hydrogen peroxide (H2O2)) and germination time in order to maximize total phenolic content (TPC), total flavonoids content (TFC), and antioxidant activity (AOX) of chickpea sprouts. Chemical, antinutritional, and nutraceutical properties of optimized chickpea sprouts (OCS) were also determined. The predicted regression models developed were efficiently fitted to the experimental data. The results of the desirability function revealed that optimum attributes in chickpea sprouts can be achieved by the application of 30 mM H2O2 and 72 h of germination time, with global desirability value D = 0.893. These OCS had higher (p <: 0.05) TPC (7.4%), total iso-flavonoids (16.5%), AOX (14.8%), and lower phytic acid (16.1%) and saponins (21.8%) compared to H2O2 non-treated chickpea sprouts. Optimized germination conditions slightly modified the flavonoid profile in chickpea: eight iso-flavonoids were identified in OCS, including formononetin and biochanin A, which were identified as the major compounds. Results from this study support elicitation with H2O2 as an effective approach to improve phytochemical content and antioxidant activity in chickpea sprouts.
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