Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract

Abstract

The objective of this study was to analyze the chemical composition and antioxidant activity of a chickpea husk polyphenol extract (CPE) obtained from Argentinian Kabuli chickpea and to evaluate its antioxidant effect on the chemical quality of sunflower oil. The polyphenol composition of CPE was analyzed by HPLC–ESI-MS/MS. Antioxidant activity was evaluated by DPPH•, FRAP, ABTS•+, and chelating activity in ferrous ion tests. An accelerated oxidation test in sunflower oil was carried out by applying 0.01, 0.02, and 0.05% p/p CPE and comparing it with BHT (0.02%). Peroxide value, conjugated dienes, and volatile compounds were determined on sunflower oil samples. Twelve polyphenols were identified in the chickpea extract. The CPE showed in vitro antioxidant activity. The lowest doses (0.01% and 0.02%) protected sunflower oil more efficiently against oxidative deterioration than the higher level (0.05%). Chickpea husk extract has a good antioxidant effect on sunflower oil, which helps to preserve the quality properties of this product.