Spanish chickpea gene‐bank seeds ( Cicer arietinum L. ) offer an enhanced nutritional quality and polyphenol profile compared with commercial cultivars

Abstract BACKGROUND In the global socioeconomic context and the current climate change scenario, investigating the nutritional and bioactive characteristics of landraces can provide interesting profiles with technological applications and benefits for human health. The purpose of this work was to improve our knowledge regarding the nutritional and phenolic composition of several chickpea accessions preserved in a gene bank compared with widely consumed cultivars, as a first approach to establish their potential nutritional interest. CIELab colour, mineral content, protein, and amino acids were determined, as well as a comprehensive characterization of free and bound phenolic compounds by high‐performance liquid chromatography–electrospray ionization quadrupole time‐of‐flight mass spectrometry. RESULTS The chickpea accessions displayed a superior macro‐mineral profile and higher levels of protein, arginine, and bound phenolic compounds than commercial cultivars did. The total phenolic content ranged from 307.55 to 940.46 μg g−1 dry weight and clearly categorized the crops into desi or kabuli types. The ratio of free to bound phenolic compounds ranged between 2.8 and 50.2 in the kabuli seeds and 0.4–1.3 in the desi type. The most remarkable finding was the quantification of a total of 42 phenolic compounds, nine of them reported for the first time in chickpea seeds (methyl and dimethyl citric acids, glabranin, 3,4‐dihydroxy‐5‐methoxybenzoic acid, myricetin 3‐O‐rutinoside, dihydromyricetin, phlorizin, kaempferol 7‐(6″‐p‐succinylglucoside) and phloretin). CONCLUSIONS Despite variations in genetic backgrounds and specific agronomic conditions, this research unveils a sufficiently attractive nutritional and phenolic profile to justify further investigations aimed at exploring the future expansion and applications of these chickpea accessions. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.