期刊
ANTIOXIDANTS
卷 11, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/antiox11061139
关键词
Cicer arietinum L; phenolic acids; flavonoids; reducing power; antiradical activity; hepatoprotection
资金
- ANID/CONICYT, FONDECYT postdoctorado [3180432]
- University of Chile (Vicerrectoria de Investigacion y Desarrollo (VID) de la Universidad de Chile) [UI-005/20]
- ANID-Millennium Science Initiative Program [ICN2021_004]
- Natural Science and Engineering Research Council (NSERC) of Canada
- Fondecyt [1220922]
This study evaluated the presence of soluble and insoluble-bound phenolics in chickpeas and their antioxidant activity. The results showed that insoluble-bound phenolics made a significant contribution to the antioxidant properties of chickpeas and had potential hepatoprotective effects.
Chickpeas are rich sources of bioactive compounds such as phenolic acids, flavonoids, and isoflavonoids. However, the contribution of insoluble-bound phenolics to their antioxidant properties remains unclear. Four varieties of chickpeas were evaluated for the presence of soluble (free and esterified) and insoluble-bound phenolics as well as their antiradical activity, reducing power and inhibition of peroxyl-induced cytotoxicity in human HuH-7 cells. In general, the insoluble-bound fraction showed a higher total phenolic content. Phenolic acids, flavonoids, and isoflavonoids were identified and quantified by UPLC-MS/MS. Taxifolin was identified for the first time in chickpeas. However, m-hydroxybenzoic acid, taxifolin, and biochanin A were the main phenolics found. Biochanin A was mostly found in the free fraction, while m-hydroxybenzoic acid was present mainly in the insoluble-bound form. The insoluble-bound fraction made a significant contribution to the reducing power and antiradical activity towards peroxyl radical. Furthermore, all extracts decreased the oxidative damage of human HuH-7 cells induced by peroxyl radicals, thus indicating their hepatoprotective potential. This study demonstrates that the antioxidant properties and bioactive potential of insoluble-bound phenolics of chickpeas should not be neglected.
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