Deglycosylation of isoflavones in selenized germinated chickpea flours due to convection drying
Sayra N. Serrano‐Sandoval, Daniela Guardado‐Félix, Janet A. Gutiérrez‐Uribe
Abstract
Biological activities have been attributed to selenium (Se)-enriched germinated chickpeas, therefore, scaling-up is an upcoming process. Different doses of Na2SeO3 (0, 24, 48, or 96 mg/L) were used during chickpeas soaking at industry level. Freeze- and convection-drying (FD, CD) effect on the Se retention, isoflavones content, and β-glucosidase and phenylalanine-ammonia-lyase (PAL) activities were evaluated. After 48 h of germination, PAL and phenolics increased by 65 and 19%, respectively, with the lowest Se dose but when the highest dose was used, they decreased by 16 and 51% related to the control. Se content was affected by CD only when the highest dose of Na2SeO3 was used (96 mg/L) and additionally this dose showed toxic effects in chickpea sprouts. CD converted isoflavones glycosides into aglycones due to β-glucosidases activation. Sprouts obtained at 48 h with 24 mg Na2SeO3/L and CD had the highest Se and isoflavones contents (3.299 ± 0.056 and 1930 ± 45 μg/g, respectively).