Isoflavones in chickpea (Cicer arietinum) protein concentrates

28 Páginas; 3 Tablas; 4 FigurasThe 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.This work was carried out with the financial support of Junta de Andalucía to the Laboratory of Bioactive and Functional Components of Plant Products (Ayudas interanuales to AGR 257, Instituto de la Grasa, C.S.I.C.). Cristina Megías is recipient of a JAE-Doc contract from the “Junta para la Ampliación de Estudios” program (C.S.I.C. and European Social Fund). Isabel Cortés-Giraldo is recipient of a JAE-Pre fellowship from the “Junta para la Ampliación de Estudios” program (C.S.I.C. and the European Social Fund). We are thankful to J.J. Rios for HPLC/MS analyses.Peer reviewe