Chromatographical analysis of Phenolic acids in different preparations of pea (Pisum sativum) and chickpea (Cicer arietinum)

Abstract

Legumes represent one of the most important food components to cover the basic proteins and energy requirements for the health of human beings. The secondary metabolites of legumes reveal valuable medicinal properties. Among the secondary metabolites, phenolic acids have greater importance. Analysis of phenolic acids in pea (Pisum sativum) and three varieties of chickpea (Cicer arietinum) seeds and their different preparations consumed commonly in India was done through High Performances Liquid Chromatography (HPLC). In total nine phenolic acids, viz., ferulic, gallic, chlorogenic, O-coumaric, cinnamic, vanillic, caffeic, tannic acids and salicylic acid could be identified on the basis of their retention time with standard compounds and co-chromatography. Several preparations of seeds of both the legumes were made for the analysis of phenolic acids. Maximum amount of gallic and tannic acids was observed in dried mature pea seeds. Maximum caffeic acid was found in boiled mature seeds of pea while ferulic acid in immature pea seed extract in distilled water for 24 h while vanillic acid was found maximum in similar extract. Three varieties of chickpea were taken, viz., Kabuli, Radhey and Avarodhi. In chickpea maximum gallic acid was observed in seeds boiled in distilled water while maximum tannic acid was observed in seeds of Kabuli variety fried with salt. Maximum caffeic acid was observed in Radhey (chickpea) seeds soaked in distilled water for 24 h while ferulic and salicylic acids in dried Radhey seeds (crushed in 80% ethanol) and vanillic acid was found maximum in fried Kabuli variety of chickpea without salt. O-coumaric acid was observed maximum in Avarodhi (chickpea) seeds soaked in distilled water.