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Volume 13
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10.3390/plants13152125
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Article

Chemical and Protein Characterization of Two Varieties of Chickpea (Cicer Arietinum): Costa 2004 and El Patrón

by
Selene Pascual-Bustamante
1,2,
Juan Carlos Raya-Pérez
2,
César Leobardo Aguirre-Mancilla
2,
Juan Gabriel Ramírez Pimentel
2,
María Gabriela Vargas-Martínez
1 and
María Andrea Trejo-Márquez
1,*
1
Posthaverst Laboratory of Plant Products, Faculty of Higher Studies Cuautitlan, Assimilation Technology Center Jiménez Cantú s/n, San Juan Atlamica, National Autonomous University of Mexico, Cuautitlan Izcalli 54729, Mexico
2
Tecnológico Nacional de México/IT de Roque, Carretera Celaya-Juventino Rosas km 8, Celaya 38110, Mexico
*
Author to whom correspondence should be addressed.
Plants 2024, 13(15), 2125; https://doi.org/10.3390/plants13152125
Submission received: 6 July 2024 / Revised: 19 July 2024 / Accepted: 23 July 2024 / Published: 1 August 2024
(This article belongs to the Special Issue Plant-Derived Food: Relationship between Bioactive Compounds and Health Benefits)
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Abstract

The objective of this study was to evaluate the chemical composition of two chickpea varieties, ‘Costa 2004’ and ‘El Patrón’, and to characterize their proteins to determine their technological potential for the food industry. For this purpose, chickpea samples of both varieties from the 2019 harvest region of Guanajuato, Mexico, were obtained and chemically characterized to determine the protein fractions using electrophoretic and amino acid profiling. The chickpea variety ‘Costa 2004’ contained 3% less protein and 7% less dietary fiber content than the variety ‘El Patrón’; whereas, the carbohydrate content of ‘Costa 2004’ was 4% greater. Additionally, the chickpeas demonstrated an antioxidant capacity ranging from 319 to 387 µMET/g and total phenol levels exceeding 500 mg/g. Among the protein fractions, globulins represented the highest proportion in both varieties of chickpea, at approximately 8.73 g/100 g (‘Costa 2004’) and 10.42 g/100 g (‘El Patrón’), followed by albumin, at approximately 1.24 g/100 g and 1.47 g/100 g, respectively. The chickpea proteins ranged in molecular weight between 100 and 25 kDa, with particularly strong signals in the albumin and globulin bands. Regarding the amino acid profile, histidine was predominant in both varieties. In conclusion, both varieties of chickpea have high nutritional value and broad potential for technological use in the food industry.
Keywords: legumes; amino acids; globulins; albumin; proteins legumes; amino acids; globulins; albumin; proteins
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MDPI and ACS Style

Pascual-Bustamante, S.; Raya-Pérez, J.C.; Aguirre-Mancilla, C.L.; Ramírez Pimentel, J.G.; Vargas-Martínez, M.G.; Trejo-Márquez, M.A. Chemical and Protein Characterization of Two Varieties of Chickpea (Cicer Arietinum): Costa 2004 and El Patrón. Plants 2024, 13, 2125. https://doi.org/10.3390/plants13152125

AMA Style

Pascual-Bustamante S, Raya-Pérez JC, Aguirre-Mancilla CL, Ramírez Pimentel JG, Vargas-Martínez MG, Trejo-Márquez MA. Chemical and Protein Characterization of Two Varieties of Chickpea (Cicer Arietinum): Costa 2004 and El Patrón. Plants. 2024; 13(15):2125. https://doi.org/10.3390/plants13152125

Chicago/Turabian Style

Pascual-Bustamante, Selene, Juan Carlos Raya-Pérez, César Leobardo Aguirre-Mancilla, Juan Gabriel Ramírez Pimentel, María Gabriela Vargas-Martínez, and María Andrea Trejo-Márquez. 2024. "Chemical and Protein Characterization of Two Varieties of Chickpea (Cicer Arietinum): Costa 2004 and El Patrón" Plants 13, no. 15: 2125. https://doi.org/10.3390/plants13152125

APA Style

Pascual-Bustamante, S., Raya-Pérez, J. C., Aguirre-Mancilla, C. L., Ramírez Pimentel, J. G., Vargas-Martínez, M. G., & Trejo-Márquez, M. A. (2024). Chemical and Protein Characterization of Two Varieties of Chickpea (Cicer Arietinum): Costa 2004 and El Patrón. Plants, 13(15), 2125. https://doi.org/10.3390/plants13152125

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