Optimization of UAE-NADES green extraction of bioactive compounds from chickpea (Cicer arietinum L.) sprouts using simplex lattice mixture design methodology

What if the secret to better antioxidants lies in humble chickpea sprouts and a green solvent made from kitchen staples? Scientists have now fine-tuned this eco-friendly extraction to unlock a treasure trove of health-boosting compounds.

Forget harsh chemicals. Researchers turned to Natural Deep Eutectic Solvents (NADES)—a green alternative—to gently pull bioactive compounds from chickpea sprouts. They mixed citric acid, glycerol, and water, then used a statistical tool called the simplex lattice mixture design to find the perfect blend. The extraction took just 30 minutes in a sonication bath, making it both efficient and environmentally friendly.

The optimized NADES formulation delivered impressive results: total polyphenol content reached 128.0 mg GAE/100 g, total flavonoid content hit 38.61 mg CE/100 g, and antioxidant activity soared to 2117 µmol TE/100 g. Using HPLC-DAD, the team identified catechin as the star compound, followed by chlorogenic acid, epicatechin, and several other phenolic gems.

This isn't just lab trivia. These findings could revolutionize how we extract phenolic compounds for food applications, offering a natural alternative to synthetic antioxidants. The mixture design proved its worth, optimizing multiple parameters with minimal experiments—a win for science and sustainability.

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