Germination and Fermentation Processes Enhance Antioxidant Capacity and Bioactive Components in Chickpeas (Cicer arietinum L.)

Abstract

Chickpeas are valued for their high protein content, nutrient profile, and affordability. This study evaluates the effects of germination and fermentation on the antioxidant capacity and bioactive components of chickpeas. Chickpeas sourced from Konya, Turkey, were sterilized using a 70% ethanol solution, then germinated in distilled water at 25°C for 96 hours. Fermentation was conducted in an orbital shaker at 37°C for 48 hours. Phenolic content was determined using the Folin-Ciocalteu method, with absorbance measured at 765 nm. Ash content was measured after incineration at 550°C. Fatty acid-rich extracts were analyzed using High-Performance Liquid Chromatography (HPLC). Data were collected in triplicate and analyzed using one-way ANOVA and post-hoc Tukey's HSD tests, revealing significant differences (p < 0.05) in phenolic and ash content among raw, sprouted, and fermented samples. In our study, the antioxidant capacity of chickpeas was calculated using the DPPH test, showing 44.30 ± 0.601% in raw chickpeas, 41.01 ± 0.411% in germinated chickpeas, and 39.66 ± 0.201% in fermented chickpeas. The lowest antioxidant capacity was observed in fermented chickpeas (p<0.05). The total phenolic content increased by 64% in germinated chickpeas and 29% in fermented chickpeas, with the highest phenolic content found in the germinated samples (p<0.05). Additionally, the ash content was measured at 3.04% in raw chickpeas, 2.72% in germinated chickpeas, and 2.05% in fermented chickpeas, with the lowest ash content observed in the fermented samples (p<0.05). This study showed that germination and fermentation under optimum conditions decreased the antioxidant capacity, linoleic acid content, and ash content of chickpea seeds, but increased the total phenolic content.