The influence of heat treatment of chickpea seeds on antioxidant and fibroblast growth‐stimulating activity of peptide fractions obtained from proteins digested under simulated gastrointestinal conditions

Summary This study presents the effect of heat treatment of chickpea seeds on biological activity of peptides obtained by in vitro gastrointestinal digestion. The most significant antiradical activity against ABTS +• expressed as IC 50 value was observed for 3.5‐ to 7‐ kD a peptide fraction from TC hydrolysate (41.01 μg mL −1 ). In turn, peptide fraction of 3.5–7.0 kDa obtained from raw chickpea seeds hydrolysate showed the highest antiradical activity against DPPH • and Fe 2+ chelating activity with IC 50 value of 20.94 and 52.53 μg mL −1 , respectively. The highest Cu 2+ chelating activity was observed for peptides obtained from TC hydrolysate ( IC 50 = 56.60 μg mL −1 ). Peptide fraction <3.5 kDa from TC hydrolysate demonstrated the most significant reducing power (0.362 A 700 /μg mL −1 ). The peptide fraction of 3.5–7 kD a from TC hydrolysate also showed the highest fibroblast growth‐stimulating activity. These results indicated that the heat treatment process has no significant effect on antiradical activity against DPPH • and Fe 2+ chelating ability of peptides.