Improving Polyphenolic Compounds: Antioxidant Activity in Chickpea Sprouts through Elicitation with Hydrogen Peroxide

Improving Polyphenolic Compounds: Antioxidant Activity in Chickpea Sprouts through Elicitation with Hydrogen Peroxide

Elicitation appears to be a promising alternative to enhance the bioactive compound content and biological activities of legume sprouts. Multi-response optimization by response surface methodology (RSM) with desirability function (DF) was used to optimize the elicitor concentration (hydrogen peroxid...

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Bibliographic Details
Main Authors: Liliana León-López, Yudith Escobar-Zúñiga, Nancy Yareli Salazar-Salas, Saraid Mora Rochín, Edith Oliva Cuevas-Rodríguez, Cuauhtémoc Reyes-Moreno, Jorge Milán-Carrillo
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
chickpea sprouts
elicitation
hydrogen peroxide
response surface methodology
polyphenolic compounds
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/9/12/1791

Internet

https://www.mdpi.com/2304-8158/9/12/1791

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