Antioxidant and Antimutagenic Activities of Optimized Extruded Desi Chickpea (Cicer arietinum L) Flours
PDF

Keywords

 Antioxidant activity, antimutagenic activity, phenolic content, desi chickpeas, extrusion cooking.

How to Cite

Tiznado, J. A. G., Palazuelos, M. de J. H., Moreno, R. J. E., Campos, M. C., Vargas, F. D., Dorado, R. G., Carrillo, J. M., & Moreno, C. R. (2013). Antioxidant and Antimutagenic Activities of Optimized Extruded Desi Chickpea (Cicer arietinum L) Flours. Journal of Pharmacy and Nutrition Sciences, 3(1), 38–47. https://doi.org/10.6000/1927-5951.2013.03.01.5

Abstract

The objective of this study was to evaluate the effect of optimized extrusion cooking process on antioxidant and antimutagenic properties of desi chickpea cultivars. Three desi chickpea cultivars (Brown-ICC3512, Red-ICC13124, Black-ICC3761) were studied. Extrusion was carried out in a single-screw extruder; the operation conditions were previously optimized to obtain maximum antioxidant activity in extruded chickpea flour: Extrusion temperature (ET) = 155°C, and screw speed (SS) = 240 rpm. The antioxidant activity (AOA) was evaluated using the oxygen radical absorbance capacity (ORAC) assay. Antimutagenic activity (AMA) of ground samples extracts was tested against 1-Nitropyrene (1-NP) with the Kado microsuspension assay using Salmonella typhimurium strain TA98. The total phenolic (TPC) and flavonoid (TFC) contents, AOA, and AMA of raw desi chickpea cultivars ranged from 1.31 to 1.35 mg GAE g-1 sample, dw, from 0.464 to 1.006 mg CAE g-1 sample, dw, from 54.9 to 57.3 mmol TE g-1 sample, dw, and from 57.8-62.3% inhibition, respectively. Brown-ICC3512 showed the highest TFC and AOA, while Red-ICC13124 had the highest AMA. The extrusion cooking process increased the TPC, AOA and AMA of whole desi chickpea grains in 5.3-9.2%, 9.9-12.2%, and 17.5-21.9%, respectively. The optimized extrusion cooking process is a recommended technology for increasing AOA and AMA in desi chickpea grains, which could be used as functional foods.

https://doi.org/10.6000/1927-5951.2013.03.01.5
PDF

References

Scalbert A, Williamson G. Dietary intake and bioavailability of polyphenols. J Nutr 2000; 130: 2073S-85S.

Robbins RJ. Phenolic acids in foods: an overview of analytical methodology. J Agr Food Chem 2003; 51: 2866-87.

http://dx.doi.org/10.1021/jf026182t

Loarca-Piña G, Kuzmicky PA, González de Mejía E, Kado NY, Hsich DPH. Antimutagenicity of ellagic acid against aflatoxin B1 in the Salmonella microsuspension assay. Mutat Res 1986; 360: 15-21.

Gonzalez de Mejia E, Castaño-Tostado E, Loarca-Piña G. Antimutagenic effects of natural phenolic compounds in beans. Mutat Res 1999; 441: 1-9.

http://dx.doi.org/10.1016/S1383-5718(99)00040-6

Block G, Patterson B, Subar A. Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutr Cancer 1992; 18: 1-29.

http://dx.doi.org/10.1080/01635589209514201

Powles JW, Ness AR. Fruit and vegetables, and cardiovascular disease: a review. Int J Epidem 1996; 26: 1-13.

Singh RP, Chidambara-Murthy KN, Jayaprakasha GK. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J Agri Food Chem 2002; 50: 81-6.

http://dx.doi.org/10.1021/jf010865b

Ibáñez E, Kubatova A, Señorans FJ, Casvero S, Reglero G, Hawthorne SB. Subcritical water extraction of antioxidant compounds from rosemary plants. J Agri Food Chem 2003; 51: 375-82.

http://dx.doi.org/10.1021/jf025878j

Doll R. The lessons of life: keynote address to the nutrition and cancer conference. Cancer Res 1992; 52: 2024s-9s.

Benigni R. Structure-activity relationship studies of chemical mutagens and carcinogens: mechanistic investigations and prediction approaches. Chemical Rev 2005; 105: 1767-800.

http://dx.doi.org/10.1021/cr030049y

Ames BN, Durston WE, Yamasaki E, Lee FD. Carcinogens are mutagens: a simple test system combining liver homogenates for activation and bacteria for detection. Proceedings of the National Academy of Sciences USA 1973; 70: 2281-5.

http://dx.doi.org/10.1073/pnas.70.8.2281

Shankel DM, Kuo S, Haines C, Mitscher LA. Extracellular interception of mutagens. In: Bronzetti G, Hayatsu H, De Flora S, Waters MD, Shankel DM (eds), Antimutagenesis and anticarcinogenesis mechanisms III. Plenum, New York, USA, 1993; p. 65-74.

http://dx.doi.org/10.1007/978-1-4615-2984-2_5

Johnson IT. Antioxidants and antitumor properties. In: Pokormy J, Yanishlieva N, Gordon M (eds), Antioxidants in food. CRC, Boca Raton FL, USA, 2003; p. 100-23.

Knasmüller S, Majer BJ, Buchmann C. Identifying antimutagenic constituents of food. In: Remacle C, Reusens B (eds) Functional foods, ageing and degenerative disease. CRC, Boca Raton FL, USA, 2004; p. 581-14.

http://dx.doi.org/10.1533/9781855739017.4.581

Mermelstein R, Kiriazides DK, Butler M, McCoy EC, Rosenkranz HS. The extraordinary mutagenicity of nitropyrenes in bacteria. Mutat Res 1981; 89: 187-96.

http://dx.doi.org/10.1016/0165-1218(81)90236-6

Rosenkranz HS, Mermelstein R. Mutagenecity and genotoxicity of nitroarenes. All nitro-containing chemicals were not created equal. Mutat Res 1983; 114: 217-67.

http://dx.doi.org/10.1016/0165-1110(83)90034-9

Watanabe M, Ishidate M Jr, Nohmi T. Sensitive method for detection of mutagenic nitroarenes and aromatic amines: new derivatives of Salmonella typhimurium tester strains possessing elevated -acetyl transferase levels. Mutat Res 1990; 234: 337-48.

http://dx.doi.org/10.1016/0165-1161(90)90044-O

Josephy PD, Lord HL, Snieckus VA. Inhibition of benzowaxpyrene dihydrodiol epoxide mutagenicity by synthetic analogues of ellagic acid. Mutat Res 1992; 242: 143-9.

FAOSTAT, “Statistical database” 2011 [homepage on the Internet] [cited 2011 October 28]: Available from: http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor

Han H, Baik B-K. Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max) and their quantitative changes during processing. Int J Food Sci and Technol 2008; 43: 1971-8.

http://dx.doi.org/10.1111/j.1365-2621.2008.01800.x

Campos-Vega R, Loarca-Piña G, Oomah BD. Minor components of pulses and their potential impact on human health. Food Res Int 2012; 43: 461-82.

http://dx.doi.org/10.1016/j.foodres.2009.09.004

Aguilera Y, Dueñas M, Estrella I, Hernández T, Benítez V, Esteban RM et al. Phenolic profile and antioxidant capacity of chickpeas (Cicer arietinum L) as affected by a dehydration process. Plant Foods Hum Nutr 66: 187-95.

Ricketts ML, Moore DD, Banz WJ, Mezeiand O, Shay NF. Molecular mechanisms of action of the soy isoflavones

includes activation of promiscuous nuclear receptors. A review. J Nutr Biochem 2005; 16: 321-30.

http://dx.doi.org/10.1016/j.jnutbio.2004.11.008

Messina M, McCaskill-Stevens W, Lampe JW. Addressing the soy and breast cancer relationship: Review, commentary, and workshop proceedings. J Nat Cancer Inst 2006; 98: 1275-84.

http://dx.doi.org/10.1093/jnci/djj356

Trock BJ, Hilakivi-Clarke L, Clarke R. Meta-analysis of soy intake and breast cancer risk. J Nat Cancer Inst 2006; 98: 459-71.

http://dx.doi.org/10.1093/jnci/djj102

Nizakat B, Khattak AB, KhattakGSS, Mehmood Z, Ihsanullah I. Quality and consumers acceptability studies and their inter-relationship of newly evolved desi type chickpea genotypes (Cicer arietinum L.). Quality evolution of new chickpea genotypes. Int J Food Sci Technol 2007; 42: 528-34.

http://dx.doi.org/10.1111/j.1365-2621.2006.01246.x

Chau CF, Cheung PC, Wong YS. Effect of cooking on content of amino acids and antinutrients in three chinese indigenous legume seeds. J Sci Food Agri 1997; 75: 447-52.

http://dx.doi.org/10.1002/(SICI)1097-0010(199712)75:4<447::AID-JSFA896>3.0.CO;2-5

Milán-Carrillo J, Reyes-Moreno C, Camacho-Hernández IL, Rouzaud-Sandez O. Optimization of extrusion process to transform hardened chickpeas (Cicer arietinum L) into a useful product. J Sci Food Agri 2002; 82: 1718-28.

http://dx.doi.org/10.1002/jsfa.1242

Xu BJ, Chang SKC. Effect of soaking, boiling and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chem 2008; 110: 1-13.

http://dx.doi.org/10.1016/j.foodchem.2008.01.045

Segev A, Badani H, Galili L, Hovav R, Kapulnik Y, Shomer I et al. Total phenolic content and antioxidant activity of chickpea (Cicer arietinum L) as affected by soaking and cooking conditions. Food Nut Sci 2011; 2: 724-30.

http://dx.doi.org/10.4236/fns.2011.27099

Gutiérrez-Dorado R, Ayala-Rodríguez AE, Milán-Carrillo J, López-Cervantes JA, Garzón-Tiznado JA, et al. Technological and nutritional properties of flours and tortillas from nixtamalized and extruded quality protein maize (Zea mays L). Cereal Chem 2008; 85: 808-16.

http://dx.doi.org/10.1094/CCHEM-85-6-0808

Vasanthan T, Yeung J, Hoover R. Dextrinization of starch in barley flours with termostable alpha-amylase by extrusion cooking. Starch/Stârke 2001; 53: 616-22.

http://dx.doi.org/10.1002/1521-379X(200112)53:12<616::AID-STAR616>3.0.CO;2-M

AOAC. Official Methods of Analysis 16th edn, Association of Official Analytical Chemists. Washington, DC, USA; 1999.

Espinoza-Moreno. Desarrollo de nuevos productos de valor nutricional / nutracéutico alto a partir de maíz, garbanzo y frijol. M.Sc. Thesis 2011, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México.

Dewato V, Wu X, Liu RH. Processed sweet corn has higher antioxidant activity. J Agri Food Chem 2002; 50: 4959-64.

http://dx.doi.org/10.1021/jf0255937

Mora-Rochín S, Gutiérrez-Uribe JA, Serna-Saldívar SO, Sánchez-Peña P, Reyes-Moreno C, Milán-Carrillo J. Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking. J Cereal Sci 2010; 52: 502-8.

http://dx.doi.org/10.1016/j.jcs.2010.08.010

Singleton VL, Orthoferand R, and Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 1999; 299: 152-78.

http://dx.doi.org/10.1016/S0076-6879(99)99017-1

Heimler D, Vignolini P, Diniand MG, Romani A. Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. J Agri Food Chem 2005; 53: 3053-6.

http://dx.doi.org/10.1021/jf049001r

Zia-Ul-Haq M, Iqbal S, Ahmad S, Imran M, Niaz A, Bhanger MI. Nutritional and compositional study of desi chickpea (Cicer arietinum L.) cultivars grown in Punjab, Pakistan. J Food Chem 2007; 105: 1357-63.

http://dx.doi.org/10.1016/j.foodchem.2007.05.004

Ou B, Hampseh-Woodill M, Prior RL. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agric Food Chem 2001; 49: 4619-26.

http://dx.doi.org/10.1021/jf010586o

Kado NY, Langley D, Eisenstadt E. A simple modification of the Salmonella liquid incubation assay. Increased sensitivity for detecting mutagens in human urine. Mutat Res 1983; 121: 25-32.

http://dx.doi.org/10.1016/0165-7992(83)90082-9

Kado NY, Guiguis GN, Flessel CP, Chan RC, Chang K, Wselowski JJ. Mutagenicity of fine (<2.5 mm) airborne particles: diurnal variation in community air determined by Salmonella micro preincubation procedure. Environ Mol Mutagen 1986; 8: 53-66.

Zia-Ul-Haq M, Iqbal S, Ahmad S, Bhanger MI, Wiczkowskiand W, Amarowicz R. Antioxidant potential of desi chickpea varieties commonly consumed in Pakistan. J Food Lipids 2008; 15: 326-42.

http://dx.doi.org/10.1111/j.1745-4522.2008.00122.x

Adom KK, Liu RH. Antioxidant activity of grains. J Agric Food Chem 2002; 50: 6182-7.

http://dx.doi.org/10.1021/jf0205099

Segev A, Badani H, Kapulnik Y, Shomer I, Oren-Shamir M, Galili S. Determination of polyphenols, flavonoids, and antioxidant capacity in colored chickpea (Cicer arietinum L.). J Food Sci 2010; 75: S115-9.

http://dx.doi.org/10.1111/j.1750-3841.2009.01477.x

Liu RH. Whole grain phytochemicals and health. J Cereal Sci 2007; 46: 207-219.

http://dx.doi.org/10.1016/j.jcs.2007.06.010

Hayase F, Hirashima S, Okamoto G, Kato H. Scavenging of active oxygens by melanoidins. Agric Biol Chem 1990; 54: 855-62.

Yen GC, Hsieh PP. Antioxidative activity and scavenging effects on active oxygen of xylose-lysine Maillard reaction products. J Sci Food Agric 1995; 67: 415-20.

http://dx.doi.org/10.1002/jsfa.2740670320

Lee MK, Park I. Inhibition of potato polyphenol oxidase by Maillard reaction products. Food Chem 2005; 91: 57-61.

http://dx.doi.org/10.1016/j.foodchem.2004.05.046

Segev a, Badani H, Galili K, Hovav R, Kapulnik Y, Shomer I et al. Effects of baking, roasting and frying on total polyphenols and antioxidant activity in colored chickpea seeds. Food Nutr Sci 2012; 3: 369-76.

http://dx.doi.org/10.4236/fns.2012.33053

Kris-Etherton PM, Hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert KF, et al. Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. American J Med 2002; 113 (Suppl 9B): 71S-88S.

http://dx.doi.org/10.1016/S0002-9343(01)00995-0

Rice-Evans CA, Miller NJ, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 1996; 20: 933-56.

http://dx.doi.org/10.1016/0891-5849(95)02227-9

Mira L, Fernández TM, Santos M, Rocha R, Florencio HM, Jennings KR. Interactions of flavonoids with iron and copper ions: a mechanism for their antioxidant activity. Free Radic Res 2002; 36: 1199-8.

http://dx.doi.org/10.1080/1071576021000016463

Ren SC, Liu ZL, Wang P. Proximate composition and flavonoids content and in vitro antioxidant activity of 10 varieties of legume seed grown in China. J Med Plants Res 2012; 6: 301-8.

Fares C, Menga V. Effects of toasting on the carbohydrate profile and antioxidant properties of chickpea (Cicer arietinum L) flour added to durum wheat. Food Chem 2012; 131: 1140-8.

http://dx.doi.org/10.1016/j.foodchem.2011.09.080

Cao GH, Prior RL. Measurement of oxygen radical absorbance capacity in biological samples. Methods Enzymol 1999; 299: 50-62.

http://dx.doi.org/10.1016/S0076-6879(99)99008-0

Bank G, Schauss A. Antioxidant testing: An ORAC update. Nutraceuticals World 2004 [article on the Internet]: [cited 2012 Oct 2]: Available from: http://www.nutraceuticalsworld. com/march042.htm

USDA. Antioxidants and Health, ACES publications, 2010;

p. 4.

USDA. Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods. United States Department of Agriculture, USA, 2007; p. 1-34.

Nayak B, Liu RH, Berrios J de J, Tang J, Derito C. Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours. J Agric Food Chem 2011; 59: 8233-43.

http://dx.doi.org/10.1021/jf200732p

Xu BJ, Yuan SH, Chang SKC. Comparative analyses of phenolic composition, antioxidant capacity and color of cool season legumes and other selected food legumes. J Food Sci 2007a; 72: 167-77.

http://dx.doi.org/10.1111/j.1750-3841.2006.00261.x

Xu BJ, Yuan SH, Chang SKC. Comparative studies on the antioxidant activities of nine common food legumes against copper - induced human low - density lipoprotein oxidation in vitro. J Food Sci 2007b; 72: 522-7.

http://dx.doi.org/10.1111/j.1750-3841.2007.00464.x

Yao Y, Sang W, Zhou M, Ren G. Antioxidant and α-glucosidase inhibition of colored grains in China. J Agric Food Chem 2010; 58: 770-4.

http://dx.doi.org/10.1021/jf903234c

Yao Y, Cheng X, Wang L, Wang S, Ren G. Biological potential of sixteen legumes in China. Int J Mol Sci 2011; 12: 7048-58.

http://dx.doi.org/10.3390/ijms12107048

Garzón-Tiznado JA, Ochoa-Lugo MI, Heiras-Palazuelos MJ, Domínguez-Arispuro DM, Cuevas-Rodríguez EO, Gutiérrez-Dorado R, et al. Acceptability properties and antioxidant potential of desi chickpea (Cicer arietinum L) cultivars. Food Nutr Sci 2012; 3: 1281-9.

http://dx.doi.org/10.4236/fns.2012.39169

Randhir R, Shetty K. Mung beans processed by solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcera management. Innovation Food Sci Eng Technol 2007; 8: 97-04.

Rocha-Guzmán NE, Herzog A, González-Laredo RF, Ibarra-Pérez FJ, Zambrano-Galván G, Gallegos-Infante JA. Antioxidant and antimutagenic activity of phenolic compounds in three different colour groups of common bean cultivars (Phaseolus vulgaris) Food Chem 2007; 521-7.

http://dx.doi.org/10.1016/j.foodchem.2006.08.021

Aparicio-Fernández X, Manzo-Bonilla L, Loarca-Piña GF. Comparison of antimutagenic activity of phenolic compounds in newly harvested and stored common beans Phaseolus vulgaris against aflatoxin B1. J Food Sci 2005; 70: 73-8.

http://dx.doi.org/10.1111/j.1365-2621.2005.tb09068.x

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Copyright (c) 2013 Cuauhtémoc Reyes Moreno, Jorge Milán Carrillo, Roberto Gutiérrez Dorado, Francisco Delgado Vargas, Mirta Cano Campos, Ramona Julieta Espinoza Moreno, Mar de Jesús Heiras Palazuelos, José Antonio Garzón Tiznado