Evaluation of nutritional quality and antioxidant potential of cultivated and wild chickpea genotypes
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Date
2018
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Punjab Agricultural University, Ludhiana
Abstract
Fifteen cultivated (Ten desi, five kabuli) and fifteen wild species of Chickpea (Cicer
arietinum L.) were evaluated for nutritional traits, antinutritional factors and antioxidant
potential. The average crude protein, total soluble sugar and total starch content in desi, kabuli
and wild species were found to be 25.31%, 24.67% and 24.30%; 38.08, 43.75 and 33.20 mg/g
and 344.37, 334.32 and 287.73 mg/g, respectively. Wild species had higher trypsin inhibitor
content (122.73 IU/g to 150.18 IU/g), higher tannin content (15.49 mg/g to 18.47 mg/g),
higher saponin content (8.38 mg/g to 9.68 mg/g) and lower phytic acid content (4.24 mg/g to
8.48 mg/g). Antioxidant potential in terms of free radical scavenging activity, ferric reducing
antioxidant power and reducing power was higher in wild species. Superoxide anion radical
scavenging activity and nitric oxide radical scavenging activity was higher in desi genotypes
whereas kabuli genotypes had lower antioxidant potential. Desi genotype, GL-12021 had high
crude protein and total starch content, lower phytic acid and saponin content and higher
antioxidant potential. GNG-2171 had high crude protein and high total soluble sugar content
and lower tannin and phytic acid content. GL-29078 and GL-29095 had high Zn and Fe
content. Kabuli genotype L-552 possessed high total soluble sugar and total starch content,
high Zn and Fe content and lower tannin, saponin and trypsin inhibitor content. Wild species
C-Pinn-ILWC-261 had high crude protein, lower phytic acid and trypsin inhibitor content and
higher DPPH radical scavenging activity and hydroxyl radical scavenging activity. C-Jud-185
B had higher Zn, Fe, Ca, Mg and Mn content. IC-525691, C-Jud-95, C-Jud-185 B and C-JudILWC-30
possessed high antioxidant potential. SDS-PAGE profile showed significant
differences in polypeptide bands of cultivated and wild species. The observed diversity in
chickpea genotypes could be further used.
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