Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2011-06

AUTHORS

Yolanda Aguilera, Montserrat Dueñas, Isabel Estrella, Teresa Hernández, Vanesa Benitez, Rosa María Esteban, María A. Martín-Cabrejas

ABSTRACT

This study presents the effects of soaking, cooking and industrial dehydration on the phenolic profile, and antioxidant capacity in two chickpea varieties (Sinaloa and Castellano). Chromatographic analysis identified a total of 24 phenolic components, being isoflavones the main phenolics in raw and processed Sinaloa and Castellano flours. The impact of the industrial dehydration was different depending on the chickpea variety. Although Castellano chickpea exhibited the highest levels of phenolic compounds (103.1 μg/g), significant reductions were observed during processing; in contrast, the dehydration did not cause any further effects in Sinaloa flours. Interestingly, Sinaloa variety showed high thermal stability of isoflavones during processing. As expected, the levels of antioxidant capacity were in accordance with the behavior of phenolic compounds exhibiting noticeable reductions in Castellano chickpea and not relevant changes in Sinaloa chickpea. Thus, the significant occurrence of bioactive phenolic compounds along with the relevant antioxidant capacities of dehydrated chickpea flours make them to be considered functional ingredients for their beneficial health effects, especially in case of Sinaloa. More... »

PAGES

187-195

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11130-011-0230-8

DOI

http://dx.doi.org/10.1007/s11130-011-0230-8

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1000642381

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/21573982


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0305", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Organic Chemistry", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/03", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Chemical Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Antioxidants", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Cicer", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Coumaric Acids", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Desiccation", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Flavonols", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Food Handling", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Hydroxybenzoates", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Isoflavones", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Phenols", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Autonomous University of Madrid", 
          "id": "https://www.grid.ac/institutes/grid.5515.4", 
          "name": [
            "Departamento de Qu\u00edmica Agr\u00edcola. Facultad de Ciencias. Instituto de Ciencias de la Alimentaci\u00f3n (CIAL), Campus Universidad Aut\u00f3noma de Madrid (UAM), C/Nicol\u00e1s Cabrera, 9, 28049, Madrid, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Aguilera", 
        "givenName": "Yolanda", 
        "id": "sg:person.011027712160.32", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011027712160.32"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Salamanca", 
          "id": "https://www.grid.ac/institutes/grid.11762.33", 
          "name": [
            "Grupo de Investigaci\u00f3n en Polifenoles, Unidad de Nutrici\u00f3n y Bromatolog\u00eda, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007, Salamanca, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Due\u00f1as", 
        "givenName": "Montserrat", 
        "id": "sg:person.01124730772.06", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01124730772.06"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Instituto de Fermentaciones Industriales", 
          "id": "https://www.grid.ac/institutes/grid.418774.9", 
          "name": [
            "Instituto de Fermentaciones Industriales, C.S.I.C, 28006, Madrid, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Estrella", 
        "givenName": "Isabel", 
        "id": "sg:person.01257703015.59", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01257703015.59"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Instituto de Fermentaciones Industriales", 
          "id": "https://www.grid.ac/institutes/grid.418774.9", 
          "name": [
            "Instituto de Fermentaciones Industriales, C.S.I.C, 28006, Madrid, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Hern\u00e1ndez", 
        "givenName": "Teresa", 
        "id": "sg:person.01356366421.29", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01356366421.29"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Autonomous University of Madrid", 
          "id": "https://www.grid.ac/institutes/grid.5515.4", 
          "name": [
            "Departamento de Qu\u00edmica Agr\u00edcola. Facultad de Ciencias. Instituto de Ciencias de la Alimentaci\u00f3n (CIAL), Campus Universidad Aut\u00f3noma de Madrid (UAM), C/Nicol\u00e1s Cabrera, 9, 28049, Madrid, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Benitez", 
        "givenName": "Vanesa", 
        "id": "sg:person.01273445315.59", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01273445315.59"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Autonomous University of Madrid", 
          "id": "https://www.grid.ac/institutes/grid.5515.4", 
          "name": [
            "Departamento de Qu\u00edmica Agr\u00edcola. Facultad de Ciencias. Instituto de Ciencias de la Alimentaci\u00f3n (CIAL), Campus Universidad Aut\u00f3noma de Madrid (UAM), C/Nicol\u00e1s Cabrera, 9, 28049, Madrid, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Esteban", 
        "givenName": "Rosa Mar\u00eda", 
        "id": "sg:person.01217071766.94", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01217071766.94"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Autonomous University of Madrid", 
          "id": "https://www.grid.ac/institutes/grid.5515.4", 
          "name": [
            "Departamento de Qu\u00edmica Agr\u00edcola. Facultad de Ciencias. Instituto de Ciencias de la Alimentaci\u00f3n (CIAL), Campus Universidad Aut\u00f3noma de Madrid (UAM), C/Nicol\u00e1s Cabrera, 9, 28049, Madrid, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Mart\u00edn-Cabrejas", 
        "givenName": "Mar\u00eda A.", 
        "id": "sg:person.01333025062.40", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01333025062.40"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1111/j.1750-3841.2007.00625.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002221226"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11130-007-0046-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007978934", 
          "https://doi.org/10.1007/s11130-007-0046-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/ijc.22419", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008728477"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf01093890", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011418507", 
          "https://doi.org/10.1007/bf01093890"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf01093890", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011418507", 
          "https://doi.org/10.1007/bf01093890"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2009.04.051", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012425794"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfca.2004.06.012", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015457073"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-002-0603-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016918823", 
          "https://doi.org/10.1007/s00217-002-0603-1"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/jnci/djj102", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018410072"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2005.11.053", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019530606"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/09637480601149350", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1027747863"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2010.01.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029405799"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfca.2009.02.012", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029488291"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf0502698", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032353114"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf0502698", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032353114"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/jnci/djj356", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1033546471"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2009.09.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034166599"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s1043-4526(02)44005-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039867020"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1146/annurev.nutr.21.1.381", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041330624"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/abbi.1998.0783", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042886035"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1046/j.1365-2621.2002.00552.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045481541"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2005.09.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045907669"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2008.01.045", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046406874"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1079/pns2005476", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048562889"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ejphar.2008.06.071", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048563089"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf0208132", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055900168"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf0208132", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055900168"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf0305231", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055901181"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf0305231", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055901181"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf051706l", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055904209"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf051706l", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055904209"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf060002o", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055904853"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf060002o", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055904853"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf101335r", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055908235"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf101335r", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055908235"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf102222t", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055908497"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf102222t", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055908497"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf8012234", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055925087"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf8012234", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055925087"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf900527v", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055926397"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf900527v", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055926397"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf900695s", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055926464"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf900695s", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055926464"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf902042r", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055926966"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf902042r", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055926966"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf903532y", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055927562"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf903532y", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055927562"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2011-06", 
    "datePublishedReg": "2011-06-01", 
    "description": "This study presents the effects of soaking, cooking and industrial dehydration on the phenolic profile, and antioxidant capacity in two chickpea varieties (Sinaloa and Castellano). Chromatographic analysis identified a total of 24 phenolic components, being isoflavones the main phenolics in raw and processed Sinaloa and Castellano flours. The impact of the industrial dehydration was different depending on the chickpea variety. Although Castellano chickpea exhibited the highest levels of phenolic compounds (103.1 \u03bcg/g), significant reductions were observed during processing; in contrast, the dehydration did not cause any further effects in Sinaloa flours. Interestingly, Sinaloa variety showed high thermal stability of isoflavones during processing. As expected, the levels of antioxidant capacity were in accordance with the behavior of phenolic compounds exhibiting noticeable reductions in Castellano chickpea and not relevant changes in Sinaloa chickpea. Thus, the significant occurrence of bioactive phenolic compounds along with the relevant antioxidant capacities of dehydrated chickpea flours make them to be considered functional ingredients for their beneficial health effects, especially in case of Sinaloa.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s11130-011-0230-8", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": true, 
    "isPartOf": [
      {
        "id": "sg:journal.1097889", 
        "issn": [
          "0921-9668", 
          "1573-9104"
        ], 
        "name": "Plant Foods for Human Nutrition", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "2", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "66"
      }
    ], 
    "name": "Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process", 
    "pagination": "187-195", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "030f05fc7a098e2270fdc266e6b7d98a768e0209765ac76a94d53e619558172b"
        ]
      }, 
      {
        "name": "pubmed_id", 
        "type": "PropertyValue", 
        "value": [
          "21573982"
        ]
      }, 
      {
        "name": "nlm_unique_id", 
        "type": "PropertyValue", 
        "value": [
          "8803554"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s11130-011-0230-8"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1000642381"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s11130-011-0230-8", 
      "https://app.dimensions.ai/details/publication/pub.1000642381"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T15:53", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8664_00000519.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs11130-011-0230-8"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s11130-011-0230-8'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s11130-011-0230-8'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s11130-011-0230-8'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s11130-011-0230-8'


 

This table displays all metadata directly associated to this object as RDF triples.

258 TRIPLES      21 PREDICATES      72 URIs      30 LITERALS      18 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s11130-011-0230-8 schema:about N21a622030faf4de0b0a7b99d777d6e72
2 N305f384323c745338b85067570d85ddf
3 N6bff0bb19f0f47ef9f420518e9e8ae4b
4 N8aa9fbcc47484b5e8dcaa132a370d29f
5 N8c4b9ac537f846acb3b078f07b3e4668
6 Na6a61ab90210440b91117402ef0609a3
7 Nb731d07c424e4a0c96b1e50b4995b8b8
8 Ne5547d540c5e4703bc8c01d1d17cc6f9
9 Nfc768c8f72844362858da778da0454fa
10 anzsrc-for:03
11 anzsrc-for:0305
12 schema:author N51f60385ddfd4ce39f34053814e204c7
13 schema:citation sg:pub.10.1007/bf01093890
14 sg:pub.10.1007/s00217-002-0603-1
15 sg:pub.10.1007/s11130-007-0046-8
16 https://doi.org/10.1002/ijc.22419
17 https://doi.org/10.1006/abbi.1998.0783
18 https://doi.org/10.1016/j.ejphar.2008.06.071
19 https://doi.org/10.1016/j.foodchem.2005.09.005
20 https://doi.org/10.1016/j.foodchem.2005.11.053
21 https://doi.org/10.1016/j.foodchem.2008.01.045
22 https://doi.org/10.1016/j.foodchem.2009.04.051
23 https://doi.org/10.1016/j.foodchem.2010.01.005
24 https://doi.org/10.1016/j.foodres.2009.09.004
25 https://doi.org/10.1016/j.jfca.2004.06.012
26 https://doi.org/10.1016/j.jfca.2009.02.012
27 https://doi.org/10.1016/s1043-4526(02)44005-3
28 https://doi.org/10.1021/jf0208132
29 https://doi.org/10.1021/jf0305231
30 https://doi.org/10.1021/jf0502698
31 https://doi.org/10.1021/jf051706l
32 https://doi.org/10.1021/jf060002o
33 https://doi.org/10.1021/jf101335r
34 https://doi.org/10.1021/jf102222t
35 https://doi.org/10.1021/jf8012234
36 https://doi.org/10.1021/jf900527v
37 https://doi.org/10.1021/jf900695s
38 https://doi.org/10.1021/jf902042r
39 https://doi.org/10.1021/jf903532y
40 https://doi.org/10.1046/j.1365-2621.2002.00552.x
41 https://doi.org/10.1079/pns2005476
42 https://doi.org/10.1080/09637480601149350
43 https://doi.org/10.1093/jnci/djj102
44 https://doi.org/10.1093/jnci/djj356
45 https://doi.org/10.1111/j.1750-3841.2007.00625.x
46 https://doi.org/10.1146/annurev.nutr.21.1.381
47 schema:datePublished 2011-06
48 schema:datePublishedReg 2011-06-01
49 schema:description This study presents the effects of soaking, cooking and industrial dehydration on the phenolic profile, and antioxidant capacity in two chickpea varieties (Sinaloa and Castellano). Chromatographic analysis identified a total of 24 phenolic components, being isoflavones the main phenolics in raw and processed Sinaloa and Castellano flours. The impact of the industrial dehydration was different depending on the chickpea variety. Although Castellano chickpea exhibited the highest levels of phenolic compounds (103.1 μg/g), significant reductions were observed during processing; in contrast, the dehydration did not cause any further effects in Sinaloa flours. Interestingly, Sinaloa variety showed high thermal stability of isoflavones during processing. As expected, the levels of antioxidant capacity were in accordance with the behavior of phenolic compounds exhibiting noticeable reductions in Castellano chickpea and not relevant changes in Sinaloa chickpea. Thus, the significant occurrence of bioactive phenolic compounds along with the relevant antioxidant capacities of dehydrated chickpea flours make them to be considered functional ingredients for their beneficial health effects, especially in case of Sinaloa.
50 schema:genre research_article
51 schema:inLanguage en
52 schema:isAccessibleForFree true
53 schema:isPartOf N374a748d8d9541148917a1da67edcd8c
54 N72f8b467921043c183cd2958c44dd753
55 sg:journal.1097889
56 schema:name Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process
57 schema:pagination 187-195
58 schema:productId N6fa9cc76664949f1a75a6a7dbfc9aafa
59 N7574e27b279c4bc5aa18e23f108ed619
60 N7b6d6ab850464cf78e692cf93e56feeb
61 Nb64a7cd75b4344acbc1db36dac96b83a
62 Nf5a7d555c2bc45be899763ab37131871
63 schema:sameAs https://app.dimensions.ai/details/publication/pub.1000642381
64 https://doi.org/10.1007/s11130-011-0230-8
65 schema:sdDatePublished 2019-04-10T15:53
66 schema:sdLicense https://scigraph.springernature.com/explorer/license/
67 schema:sdPublisher N017b6e53906a41cc819e647265a95c74
68 schema:url http://link.springer.com/10.1007%2Fs11130-011-0230-8
69 sgo:license sg:explorer/license/
70 sgo:sdDataset articles
71 rdf:type schema:ScholarlyArticle
72 N00e8f1d4720e41f2a6dd04295b2dfff2 rdf:first sg:person.01273445315.59
73 rdf:rest N2595daf02cca4cd5a05497c7e3dce3c4
74 N017b6e53906a41cc819e647265a95c74 schema:name Springer Nature - SN SciGraph project
75 rdf:type schema:Organization
76 N1e91d46a50f3499586c9be6c69083012 rdf:first sg:person.01333025062.40
77 rdf:rest rdf:nil
78 N21a622030faf4de0b0a7b99d777d6e72 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
79 schema:name Isoflavones
80 rdf:type schema:DefinedTerm
81 N2595daf02cca4cd5a05497c7e3dce3c4 rdf:first sg:person.01217071766.94
82 rdf:rest N1e91d46a50f3499586c9be6c69083012
83 N305f384323c745338b85067570d85ddf schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
84 schema:name Antioxidants
85 rdf:type schema:DefinedTerm
86 N374a748d8d9541148917a1da67edcd8c schema:volumeNumber 66
87 rdf:type schema:PublicationVolume
88 N3dcc0fab6ffa459795a6e1157d4cca1c rdf:first sg:person.01356366421.29
89 rdf:rest N00e8f1d4720e41f2a6dd04295b2dfff2
90 N51f60385ddfd4ce39f34053814e204c7 rdf:first sg:person.011027712160.32
91 rdf:rest N65fd479695c441daa48a4f0e2ec370b1
92 N65fd479695c441daa48a4f0e2ec370b1 rdf:first sg:person.01124730772.06
93 rdf:rest N6acff6948944468ea403862775f5bf42
94 N6acff6948944468ea403862775f5bf42 rdf:first sg:person.01257703015.59
95 rdf:rest N3dcc0fab6ffa459795a6e1157d4cca1c
96 N6bff0bb19f0f47ef9f420518e9e8ae4b schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
97 schema:name Food Handling
98 rdf:type schema:DefinedTerm
99 N6fa9cc76664949f1a75a6a7dbfc9aafa schema:name dimensions_id
100 schema:value pub.1000642381
101 rdf:type schema:PropertyValue
102 N72f8b467921043c183cd2958c44dd753 schema:issueNumber 2
103 rdf:type schema:PublicationIssue
104 N7574e27b279c4bc5aa18e23f108ed619 schema:name pubmed_id
105 schema:value 21573982
106 rdf:type schema:PropertyValue
107 N7b6d6ab850464cf78e692cf93e56feeb schema:name nlm_unique_id
108 schema:value 8803554
109 rdf:type schema:PropertyValue
110 N8aa9fbcc47484b5e8dcaa132a370d29f schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
111 schema:name Phenols
112 rdf:type schema:DefinedTerm
113 N8c4b9ac537f846acb3b078f07b3e4668 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
114 schema:name Cicer
115 rdf:type schema:DefinedTerm
116 Na6a61ab90210440b91117402ef0609a3 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
117 schema:name Desiccation
118 rdf:type schema:DefinedTerm
119 Nb64a7cd75b4344acbc1db36dac96b83a schema:name doi
120 schema:value 10.1007/s11130-011-0230-8
121 rdf:type schema:PropertyValue
122 Nb731d07c424e4a0c96b1e50b4995b8b8 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
123 schema:name Flavonols
124 rdf:type schema:DefinedTerm
125 Ne5547d540c5e4703bc8c01d1d17cc6f9 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
126 schema:name Coumaric Acids
127 rdf:type schema:DefinedTerm
128 Nf5a7d555c2bc45be899763ab37131871 schema:name readcube_id
129 schema:value 030f05fc7a098e2270fdc266e6b7d98a768e0209765ac76a94d53e619558172b
130 rdf:type schema:PropertyValue
131 Nfc768c8f72844362858da778da0454fa schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
132 schema:name Hydroxybenzoates
133 rdf:type schema:DefinedTerm
134 anzsrc-for:03 schema:inDefinedTermSet anzsrc-for:
135 schema:name Chemical Sciences
136 rdf:type schema:DefinedTerm
137 anzsrc-for:0305 schema:inDefinedTermSet anzsrc-for:
138 schema:name Organic Chemistry
139 rdf:type schema:DefinedTerm
140 sg:journal.1097889 schema:issn 0921-9668
141 1573-9104
142 schema:name Plant Foods for Human Nutrition
143 rdf:type schema:Periodical
144 sg:person.011027712160.32 schema:affiliation https://www.grid.ac/institutes/grid.5515.4
145 schema:familyName Aguilera
146 schema:givenName Yolanda
147 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011027712160.32
148 rdf:type schema:Person
149 sg:person.01124730772.06 schema:affiliation https://www.grid.ac/institutes/grid.11762.33
150 schema:familyName Dueñas
151 schema:givenName Montserrat
152 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01124730772.06
153 rdf:type schema:Person
154 sg:person.01217071766.94 schema:affiliation https://www.grid.ac/institutes/grid.5515.4
155 schema:familyName Esteban
156 schema:givenName Rosa María
157 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01217071766.94
158 rdf:type schema:Person
159 sg:person.01257703015.59 schema:affiliation https://www.grid.ac/institutes/grid.418774.9
160 schema:familyName Estrella
161 schema:givenName Isabel
162 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01257703015.59
163 rdf:type schema:Person
164 sg:person.01273445315.59 schema:affiliation https://www.grid.ac/institutes/grid.5515.4
165 schema:familyName Benitez
166 schema:givenName Vanesa
167 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01273445315.59
168 rdf:type schema:Person
169 sg:person.01333025062.40 schema:affiliation https://www.grid.ac/institutes/grid.5515.4
170 schema:familyName Martín-Cabrejas
171 schema:givenName María A.
172 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01333025062.40
173 rdf:type schema:Person
174 sg:person.01356366421.29 schema:affiliation https://www.grid.ac/institutes/grid.418774.9
175 schema:familyName Hernández
176 schema:givenName Teresa
177 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01356366421.29
178 rdf:type schema:Person
179 sg:pub.10.1007/bf01093890 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011418507
180 https://doi.org/10.1007/bf01093890
181 rdf:type schema:CreativeWork
182 sg:pub.10.1007/s00217-002-0603-1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016918823
183 https://doi.org/10.1007/s00217-002-0603-1
184 rdf:type schema:CreativeWork
185 sg:pub.10.1007/s11130-007-0046-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007978934
186 https://doi.org/10.1007/s11130-007-0046-8
187 rdf:type schema:CreativeWork
188 https://doi.org/10.1002/ijc.22419 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008728477
189 rdf:type schema:CreativeWork
190 https://doi.org/10.1006/abbi.1998.0783 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042886035
191 rdf:type schema:CreativeWork
192 https://doi.org/10.1016/j.ejphar.2008.06.071 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048563089
193 rdf:type schema:CreativeWork
194 https://doi.org/10.1016/j.foodchem.2005.09.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045907669
195 rdf:type schema:CreativeWork
196 https://doi.org/10.1016/j.foodchem.2005.11.053 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019530606
197 rdf:type schema:CreativeWork
198 https://doi.org/10.1016/j.foodchem.2008.01.045 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046406874
199 rdf:type schema:CreativeWork
200 https://doi.org/10.1016/j.foodchem.2009.04.051 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012425794
201 rdf:type schema:CreativeWork
202 https://doi.org/10.1016/j.foodchem.2010.01.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029405799
203 rdf:type schema:CreativeWork
204 https://doi.org/10.1016/j.foodres.2009.09.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034166599
205 rdf:type schema:CreativeWork
206 https://doi.org/10.1016/j.jfca.2004.06.012 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015457073
207 rdf:type schema:CreativeWork
208 https://doi.org/10.1016/j.jfca.2009.02.012 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029488291
209 rdf:type schema:CreativeWork
210 https://doi.org/10.1016/s1043-4526(02)44005-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039867020
211 rdf:type schema:CreativeWork
212 https://doi.org/10.1021/jf0208132 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055900168
213 rdf:type schema:CreativeWork
214 https://doi.org/10.1021/jf0305231 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055901181
215 rdf:type schema:CreativeWork
216 https://doi.org/10.1021/jf0502698 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032353114
217 rdf:type schema:CreativeWork
218 https://doi.org/10.1021/jf051706l schema:sameAs https://app.dimensions.ai/details/publication/pub.1055904209
219 rdf:type schema:CreativeWork
220 https://doi.org/10.1021/jf060002o schema:sameAs https://app.dimensions.ai/details/publication/pub.1055904853
221 rdf:type schema:CreativeWork
222 https://doi.org/10.1021/jf101335r schema:sameAs https://app.dimensions.ai/details/publication/pub.1055908235
223 rdf:type schema:CreativeWork
224 https://doi.org/10.1021/jf102222t schema:sameAs https://app.dimensions.ai/details/publication/pub.1055908497
225 rdf:type schema:CreativeWork
226 https://doi.org/10.1021/jf8012234 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055925087
227 rdf:type schema:CreativeWork
228 https://doi.org/10.1021/jf900527v schema:sameAs https://app.dimensions.ai/details/publication/pub.1055926397
229 rdf:type schema:CreativeWork
230 https://doi.org/10.1021/jf900695s schema:sameAs https://app.dimensions.ai/details/publication/pub.1055926464
231 rdf:type schema:CreativeWork
232 https://doi.org/10.1021/jf902042r schema:sameAs https://app.dimensions.ai/details/publication/pub.1055926966
233 rdf:type schema:CreativeWork
234 https://doi.org/10.1021/jf903532y schema:sameAs https://app.dimensions.ai/details/publication/pub.1055927562
235 rdf:type schema:CreativeWork
236 https://doi.org/10.1046/j.1365-2621.2002.00552.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1045481541
237 rdf:type schema:CreativeWork
238 https://doi.org/10.1079/pns2005476 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048562889
239 rdf:type schema:CreativeWork
240 https://doi.org/10.1080/09637480601149350 schema:sameAs https://app.dimensions.ai/details/publication/pub.1027747863
241 rdf:type schema:CreativeWork
242 https://doi.org/10.1093/jnci/djj102 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018410072
243 rdf:type schema:CreativeWork
244 https://doi.org/10.1093/jnci/djj356 schema:sameAs https://app.dimensions.ai/details/publication/pub.1033546471
245 rdf:type schema:CreativeWork
246 https://doi.org/10.1111/j.1750-3841.2007.00625.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1002221226
247 rdf:type schema:CreativeWork
248 https://doi.org/10.1146/annurev.nutr.21.1.381 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041330624
249 rdf:type schema:CreativeWork
250 https://www.grid.ac/institutes/grid.11762.33 schema:alternateName University of Salamanca
251 schema:name Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007, Salamanca, Spain
252 rdf:type schema:Organization
253 https://www.grid.ac/institutes/grid.418774.9 schema:alternateName Instituto de Fermentaciones Industriales
254 schema:name Instituto de Fermentaciones Industriales, C.S.I.C, 28006, Madrid, Spain
255 rdf:type schema:Organization
256 https://www.grid.ac/institutes/grid.5515.4 schema:alternateName Autonomous University of Madrid
257 schema:name Departamento de Química Agrícola. Facultad de Ciencias. Instituto de Ciencias de la Alimentación (CIAL), Campus Universidad Autónoma de Madrid (UAM), C/Nicolás Cabrera, 9, 28049, Madrid, Spain
258 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...