Journal of Agricultural and Food Chemistry 2012-09-05

Germination dramatically increases isoflavonoid content and diversity in chickpea (Cicer arietinum L.) seeds.

Ziyun Wu, Lixia Song, Shengbao Feng, Yuancai Liu, Guangyuan He, Yoecelyn Yioe, Shao Quan Liu, Dejian Huang

Index: J. Agric. Food Chem. 60(35) , 8606-15, (2012)

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Abstract

The effect of germination on bioactive components in legume seeds was investigated in terms of the antioxidant capacity and total phenolic contents. Germination increased the total phenolic content and antioxidant capacity of most seeds. Particularly in chickpea seeds, the isoflavone contents increased by over 100 fold, mainly due to the increase of formononetin and biochanin A level. As a result, these two compounds were conveniently isolated from the germinated seeds in preparative scale and structurally confirmed by UV-vis, ESI-MS, and (1)H NMR spectroscopies. Isoflavonoid fingerprints analyzed by HPLC-PDA and LC-ESI-MS demonstrated that germination could significantly increase isoflavonoids diversity. Twenty-five isoflavonoids were detected and identified tentatively. These include 20 isoflavones, 2 isoflavanones, and 3 pterocarpan phytoalexins. Total isoflavonoid content of germinated chickpea was approximately 5-fold of that of germinated soybean. Our findings suggest that the germinated chickpea seeds could serve as a promising functional food rich in isoflavonoids.