. 2021 Sep 27;7(9):e08081. doi: 10.1016/j.heliyon.2021.e08081

Table 3.

Mean ± SD value for antioxidant properties of isolates from native and treated chickpea.

Variety	Sample name	Total phenolics (mg GAE/100 g)	Total flavonoid (mg CEQ/100 g)	DPPH % inhibition	IC₅₀ of DPPH (mg/mL)	Hydrogen peroxide scavenging %
Arerti	A-raw	179.8 ± 1.79^a	68.2 ± 1.55^a	37.3 ± 3.06^a	167.4 ± 14.35^c	62.0 ± 0.85^a
	A-150	286.5 ± 1.79^c	165.2 ± 5.20^d	53.8 ± 1.16^b	107.7 ± 1.65^ab	78.8 ± 2.68^bc
	A-180	311.8 ± 16.93^d	162.7 ± 3.47^d	54.6 ± 1.57^b	101.5 ± 2.11^a	80.5 ± 2.13^cd
	A-24	208.9 ± 5.75^b	115.3 ± 3.96^b	51.6 ± 0.61^b	106.4 ± 2.99^ab	75. 9 ± 1.16^b
	A-48	265.6 ± 16.12^c	141.5 ± 12.31^c	50.3 ± 0.00^b	118.7 ± 2.70^b	77.5 ± 0.97^bc
	A-72	272.5 ± 0.51^c	185.4 ± 7.75^e	54.9 ± 2.79^b	110.3 ± 3.40^ab	83.6 ± 1.46^d
Natoli	N-raw	186.0 ± 15.8^a	88.3 ± 9.71^a	44.5 ± 1.09^a	130.2 ± 7.90^c	66.7 ± 0.18^a
	N-150	233.4 ± 3.92^b	153.4 ± 14.35^c	53.4 ± 1.77^bc	107.2 ± 2.80^ab	81.6 ± 1.70^b
	N-180	271.2 ± 7.79^c	159.4 ± 1.36^c	51.9 ± 0.48^b	108.7 ± 0.16^ab	83.0 ± 5.29^b
	N-24	258.8 ± 5.49^c	126.8 ± 2.87^b	46.9 ± 1.57^a	123.8 ± 2.30^c	82.7 ± 2.62^b
	N-48	298.6 ± 0.30^d	185.2 ± 4.86^d	54.1 ± 1.43^bc	113.7 ± 0.05^b	82.9 ± 3.10^b
	N-72	328.5 ± 11.82^e	197.6 ± 8.28^d	55.9 ± 1.50^c	97.3 ± 3.00^a	80.8 ± 4.56^b

Data are expressed as mean ± standard error of replicate determinations. Means sharing the same letter in a column with in variety are not significantly different (p > 0.05). A-raw = Arerti raw; A-150 = Arerti roasted at 150 °C; A-180 = Arerti roasted at 180 °C; A-24 = Arerti germinated for 24 h; A-48 = Arerti germinated for 48 h; A-72 = Arerti germinated for 72 h; N-raw = Natoli raw; N-150 = Natoli roasted at 150 °C; N-180 = Natoli roasted at 180 °C; N-24; Natoli germinated at 24 h; N-48 = Natoli germinated for 48 h; N-72 = Natoli germinated for 72 h; GAE = gallic acid equivalent, CEQ = catechin equivalent; IC50 = 50% inhibition capacity.