Influence of germination techniques on phytic acid and polyphenols content of chickpea (Cicer arietinum L.) sprouts
2007
Khattak, A.B. | Zeb, A. | Bibi, A. | Khalil, S.A. | Saeed, M. | Khattak, M.S.
Influence of germination time and type of illumination on phytic acid and polyphenols of chickpea was investigated. With blue light illumination, a significant decrease (p < 0.01) in phytic acid content was observed, while all other illuminations had no effect on this parameter. Germination time up to 48 h significantly reduced (p < 0.01) the phytic acid content from 1.01% to 0.6% while beyond that time it increased significantly (p < 0.01) reaching the maximum value of 0.9% after 120 h which is still significantly lower than control (1.01%). A similar trend was observed for methanol extractable polyphenols as for phytic acid. It decreased significantly (p < 0.01) with 24 h and 48 h germination time while after that it increased significantly (p < 0.01) and the maximum value was noted with 120 h germination. Red light significantly diminished methanol extractable phenols as compared to dark, fluorescent, yellow and irradiation illuminations. Effect of germination time and type of illumination was highly significant (p < 0.01) for water and acidic methanol extractable phenols. Acidic methanol extractable phenols significantly increased (p < 0.01) from 0.055% to 0.14% within the first 24 h germination while beyond that it decreased significantly reaching the minimum value as for control. Germination under dark and irradiated chickpea seed enhanced the methanol extractable phenols content followed by fluorescent and yellow illuminations. Lowest values for methanol extractable phenols were noted for red followed by green and blue illuminations. Water extractable polyphenols decreased significantly with the increase in germination time. Significantly higher water extractable polyphenols content were noted under blue light germinating samples followed by irradiated samples and lower values for germination under yellow light.
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