Analysis of phenolic compounds from cowpea (Vigna unguiculata) by HPLC-DAD-MS/MS

Abstract

Vigna unguiculata (L.) Walp (cowpea), Fabaceae family and also known as Leguminosae, is an important vegetable used as food in tropical regions, especially in Africa, South America and Asia countries. Phenolic compounds are associated with important biological properties and their occurrence in edible plants may result in a highly functional food. Chromatographic profiles of phenolic compounds were investigated in two cowpea cultivars, such as tracuateua (CT) and caldeirão (CC), and both were cultivated using High Performance Liquid Chromatography (HPLC) coupled to Mass Spectrometry (MS) (HPLC-DAD/MS/MS). The flavonols quercetin and kaempferol, the phenolic acids, p-coumaric and protocatechuic acid (PCA) were identified in cowpea (CC), while the phenolic acids, gallic and protocatechuic acids, were identified in the cowpea (CT). These phenolic compounds ratify cowpea as a functional and bioactive food, ensuring a healthy diet.

Antarctic Macroalgae <i>Palmaria decipiens</i> (Rhodophyta, Palmariales) Extracts Present Antioxidant and Antitumor Activity against Colorectal Cancer

“…Another phenolic derivate is quercetin, considered an inhibitor of the development of different types of cancer, since this flavonoid can affect cell proliferation, cell cycle regulation and usually participate in multiple signaling pathways [26] [29] [30]. A third flavonoid identified in this study is kaempferol, that has also been reported to participate in biological properties such as anti-inflammatory, antioxidant and antimutagenic, reducing the risk of cancer and other diseases [25] [31] [32]. Cardozo et al (2011) quantified phenolic compounds in three species of red macroalgae, G. birdiae, G. domingensis and G. tenuistipitata, and reported that there was greater detection efficiency of the compounds in the use of methanol solvent, when compared to other solvents at different concentrations [33].…”

Biophysical and biochemical bases of resistance to Maruca vitrata L. in selected vegetable cowpea genotypes

“…Studies indicate that cowpea seeds and leaves contain crude protein levels ranging from 22.0 to 30.0 % (4). Furthermore, as a vegetable, cowpea is abundant in vitamins, minerals and bioactive compounds like phenolic compounds, which are linked to various health benefits, including the prevention of diseases such as diabetes, cancer and cardiovascular conditions (5). Identified as a crop that can enhance food security and improve nutritional status, particularly in regions vulnerable to climate challenges, cowpea plays a crucial role in promoting human health and well-being (6).…”