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J Food Sci. 2010 Mar;75(2):S115-9. doi: 10.1111/j.1750-3841.2009.01477.x.

Determination of polyphenols, flavonoids, and antioxidant capacity in colored chickpea (Cicer arietinum L.).

Author information

1
Agronomy and Natural Resources Dept., Agricultural Research Organization, The Volcani Center, P.O.B 6 Bet Dagan 50250, Israel.

Abstract

Dry legumes are staple and potentially functional food, being a good source of polyphenols, flavonoids, and antioxidant activity. The objective of this study was to determine the total polyphenol content (TPC), total flavonoid content (TFC), and their relation with antioxidant capacity in 17 chickpea lines having colored seed coats (black, red, brown, green, rubiginous, gray, yellow, cream, or beige). The seed coat usually contains more than 95% of these compounds. In this study, both TPC and TFC varied significantly among different lines and were highly correlated to antioxidant activity. Colored seeds contained up to 13-, 11-, and 31-fold more TPC, TFC, and antioxidant activity, respectively, than cream- and beige-color seeds. Thus, colored chickpea could be a potentially functional food in addition to its traditional role of providing dietary proteins and dietary fibers.

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