This study investigated the impact of germination conditions, including different photoperiods (dark, light, and alternating dark/light) and incubation times (12–96 h), on the germination rate, enzyme activities, phenolic compounds, and antioxidant properties of chickpeas. Germination consistently enhanced the activity of antioxidant enzymes (catalase, peroxidase, ascorbate peroxidase, superoxide dismutase) and hydrolytic enzymes (α-amylase, protease, lipase) as incubation progressed. Germination rates varied significantly (p ≤ 0.05) with conditions, ranging from 40–63% under dark, 13–50% under light, and 23–63% under alternating regimes. Total phenolic content (TPC) increased across all treatments, from 2.31 mg GAE/g in non-germinated grains to 4.24 mg GAE/g (72 h, dark), 4.16 mg GAE/g (96 h, light), and 4.21 mg GAE/g (96 h, alternating). Antioxidant properties increased during germination compared to the control (non-germinated grains). For ABTS, DPPH, and FRAP, the increases were 48%, 203%, and 152% in the dark; 59%, 161%, and 170% in the light; and 56%, 116%, and 163% under alternating dark/light conditions. HPLC analysis revealed gallic acid and catechin as the compounds with the highest increases during germination. These findings highlight germination as an effective strategy to enhance the antioxidant potential of chickpeas, with direct implications for the development of functional foods that align nutrition, health, and consumer demands. Overall, optimizing germination parameters and understanding the underlying biochemical mechanisms are crucial for tailoring the bioactive compound profile in legumes. • Germination conditions affected germination rate, enzyme activities, and phenolic compound content. • The activities of hydrolytic and antioxidant enzymes increased with longer germination periods. • Gallic acid and catechin showed the greatest increases among the phenolic compounds identified. • Antioxidant capacity improved, particularly in chickpeas germinated in the dark. • Germination increased the bioactive potential of chickpeas for applications in functional foods.
Holanda et al. (Thu,) studied this question.