Evaluation of the effects of germination and fermentation processes on antioxidant capacity and bioactive components in chickpeas (Cicer arietinum L.)

Chickpea has been a preferred food since ancient times due to its high protein level, high quality nutrient content and economic value. In recent years, it has been observed that germination and fermentation methods have caused changes in terms of nutrients and nutritional value, especially antioxidant level and bioactive components, in order to maximize the yield obtained from chickpea. Therefore, this study was planned and conducted to evaluate the effects of germination and fermentation processes on antioxidant capacity and bioactive components in chickpeas. Local chickpeas purchased from a local vendor in Konya Seydişehir region were preferred for the study. Antioxidant capacity was determined by DPPH method and total phenolic content (TPC). Bioactive components were determined with linoleic acid samples. High Pressure Liquid Chromatography (HPLC) method was used for the analysis. In our study, the antioxidant capacity of chickpea was calculated as 44.30 ± 0.601% in raw chickpea, 41.01 ± 0.411% in germinated chickpea, 39.66 ± 0.201% in fermented chickpea and 39.66 ± 0.201% in fermented chickpea according to germinated, fermented and raw state in DPPH test, respectively. It was observed that the chickpeas with the lowest antioxidant capacity were fermented chickpeas (p<0.05). The total phenolic content of chickpea samples increased by 64% in germinated chickpea (Ger) and 29% in fermented chickpea (Fer). Accordingly, the highest amount of phenolic substances was obtained from chickpea samples subjected to germination process (p<0.05). Accordingly, ash content was calculated as 3.04% in raw chickpea (Raw), 2.72% in germinated chickpea (Ger) and 2.05% in fermented chickpea (Fer). The lowest ash content was observed in fermented chickpea samples (p<0.05). This study showed that germination and fermentation under optimum conditions decreased the antioxidant capacity of chickpea seeds and the amount of linoleic acid and ash, but increased the amount of total phenolic matter.