Phenolic profile and antioxidant capacity of chickpeas (Cicer arietinum L.) as affected by a dehydration process.

@article{Aguilera2011PhenolicPA,
  title={Phenolic profile and antioxidant capacity of chickpeas (Cicer arietinum L.) as affected by a dehydration process.},
  author={Yolanda Aguilera and Montserrat Due{\~n}as and Isabel Estrella and T. Hernandez and Vanesa Ben{\'i}tez and Rosa Mar{\'i}a Esteban and Mar{\'i}a Angeles Mart{\'i}n-Cabrejas},
  journal={Plant foods for human nutrition},
  year={2011},
  volume={66 2},
  pages={187-95}
}
This study presents the effects of soaking, cooking and industrial dehydration on the phenolic profile, and antioxidant capacity in two chickpea varieties (Sinaloa and Castellano). Chromatographic analysis identified a total of 24 phenolic components, being isoflavones the main phenolics in raw and processed Sinaloa and Castellano flours. The impact of the industrial dehydration was different depending on the chickpea variety. Although Castellano chickpea exhibited the highest levels of… CONTINUE READING

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