English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/129640
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Isoflavones in chickpea (Cicer arietinum) protein concentrates

AuthorsMegías, Cristina ; Cortés-Giraldo, Isabel ; Alaíz Barragán, Manuel ; Vioque, Javier ; Girón-Calle, Julio
KeywordsIsoflavone
Chickpea
Cicer arietinum
Biochanin A
Protein concentrate
Grain legume
Issue DateMar-2016
PublisherElsevier
CitationJournal of Functional Foods 21: 186-192 (2016)
AbstractThe isoflavones in chickpea concentrates were analysed and compared to the original flour. Protein concentrates were prepared by alkaline extraction and precipitation of protein at the isoelectric pH. HPLC analysis revealed that the concentrates were enriched in isoflavones. The concentration of total isoflavones was 45 and 10 µg/g in concentrates and flour, respectively. Isoflavones in flour were hydrolyzed to the corresponding aglycones during alkaline extraction. While hydrolyzable derivatives of biochanin A represent 90% (w/w) total isoflavones in flour (9 µg/g), biochanin A aglycone was the major isoflavone in concentrates (31 µg/g). Minor components were formononetin, genistein, and the flavonol kaempferol. Thus, chickpea protein concentrates represent an even better source of health-promoting isoflavones than the original chickpea.
Description28 Páginas; 3 Tablas; 4 Figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.jff.2015.12.012
URIhttp://hdl.handle.net/10261/129640
DOI10.1016/j.jff.2015.12.012
ISSN1756-4646
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
Postprint_2016_JFunctFood_V21_P186.pdfArtículo principal530,14 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.