Planta Med 2011; 77 - PB20
DOI: 10.1055/s-0031-1282274

Phenolic compounds and antioxidant capacity of chickpea seed

N Nikolic 1, Z Todorovic 1, M Lazic 1
  • 1University of Nis, Faculty of Technology, Food Technology and Biotechnology, 16 000 Leskovac, Serbia

Phenolic compounds have free radical scavenging abilities, antimutagenic and anticancerogenic activities and there is increasing interest for phenolics compounds in food, today [1,2]. In our work the content and composition of phenolics compounds as well as their antioxidant activity of chickpea (Cicer arietinum L.) were examined. The chickpea seed were milled and the plant extracts were prepared by using 80% (v/v) ethanol. The total phenolics compounds content was determined based on a standard curve with chlorogenic acid concentrations covering the range from 50 to 1000µmol and the antioxidant activity was determined by using DPPH radical scavenging capacity [3].The composition of phenolics compounds was determined by HPLC analyses on an Agilent 1100 Series HPLC system, Agilent Eclipse XDB-C18 column and spectrophotometric detection in the UV region at 350nm was used [4]. The phenolics compounds content was 8.37µmol of chlorogenic acid per g of dried extract residue i.e. 0.33µmol of chlorogenic acid per g of milled chickpea seed. Results of antioxidant capacity of investigated phenolic extracts showed the maximum DPPH radical scavenging capacity was 39% at extract's concentration of 10.9mg/ml and the extract's concentration sufficient to obtain 50% of maximum scavenging capacity was 2.9mg/ml. By using the HPLC analysis, chlorogenic acid (4.26%), hydroxycinnamic acid „C1“ (10.86%), 5-O-caffeoylshikimic acid (5.21%), kaempferol 3-O-7-O-diglucoside (7.78%), kaempferol 3-O-rhamnoside (33.52%), kaempferol-7-O-rhamnoside (7.66%) and genkwanin 4,-O-glucoside (4.59%) of phenolics compounds were found. In total sum, the content of kaempferol glucosides was the biggest (48.96%).

Acknowledgement: This work was supported under the projects No.OI 172047 by the Ministry of Science of the Republic of Serbia.

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2. Nakamura Y et al.. (2003)J Agric Food Chem 51: 3309–3312.

3. Choi CW et al. (2002) Plant Sci 163: 1161–1168.

4. Viet M et al. (1995) Phytochem 38(4): 881–891.