Identification and quantification of antioxidant compounds in cowpea

Moreira-Araújo, Regilda Saraiva dos Reis; Sampaio, Geni Rodrigues; Soares, Rosana Aparecida Manólio; Silva, Cintia Pereira; Arêas, José Alfredo Gomes

doi:10.5935/1806-6690.20170093

Cited by 20 publications

(10 citation statements)

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“…Over a 3-fold germplasm variation was observed for total flavonoid content in the germplasm of cowpea varieties. According to Zhao et al [ 7 ] and Moreira-Araújo et al [ 3 ], the polyphenol variation observed in different studies can be due to genetic and environmental factors, variation between cultivars, and the extraction procedure used. Many studies have shown a positive correlation between phenolic content and health benefits [ 15 ].…”

Section: Resultsmentioning

confidence: 99%

“…(cowpea) is a widely cultivated legume in Asia, Central and South America, and Africa [ 1 ]. It is a staple food that provides for human nutrition large amounts of proteins, carbohydrates, dietary fibres, vitamins of the β complex, essential minerals, a small quantity of lipids, and has lower levels of anti-nutritional factors [ 2 , 3 , 4 ]. Cowpea seeds also contain bioactive compounds that may be beneficial to human health [ 2 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant and Phytochemical Studies of 31 Cowpeas (Vigna unguiculata (L. Walp.)) Genotypes from Burkina Faso

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Coulibaly

et al. 2018

Foods

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Antioxidant compounds of dietary plants have been widely studied because of their bioactive properties. The objective of this research study was to analyse the health enhancing attributes of 31 cowpeas varieties from Burkina Faso. Significant variations were observed in the phenolic content as well as the antioxidant and anti-lipid peroxidation activities amongst the cowpea varieties. Pearson correlation coefficient analysis showed that the ferric reducing ability (r = 0.954) and anti-lipid peroxidation (r = 0.616) were positively correlated with the total phenolic content. A significant relationship between cowpea ferric reducing ability and anti-lipid peroxidation (r = 0.64) was also revealed. However, nitric oxide scavenging potential was found not to be related to its total phenolic and total flavonoid content. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals scavenging potentials were not correlated with the total flavonoid content. The pigmented seeds of cowpea varieties possess higher total phenolic, total flavonoid content, ferric reduction ability, and anti-lipid peroxidation activities than the colourless ones. The results obtained from this study suggest that Burkina Faso cowpea cultivars are rich in phenolic compounds and have significant antioxidant and anti-lipid peroxidation activities. Consumption of the cowpea, particularly of coloured cowpea seed varieties, should be beneficial for chronic human diseases prevention.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant and Phytochemical Studies of 31 Cowpeas (Vigna unguiculata (L. Walp.)) Genotypes from Burkina Faso

Sombié

Compaoré

Coulibaly

et al. 2018

Foods

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“…On the grains of the cultivar BRS Aracê, used in the present study, the content of 205.1 mgGAE/100g was verified. Moreira-Araújo et al (2017) identified among the phenolic compounds contained in cowpea, the catechin, epicatechin, gallic acid, ferulic acid and chlorogenic acid.…”

Section: Mineral Content Phenolic Compounds and Bioactive Amines Of mentioning

confidence: 99%

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

et al. 2019

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Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. Ot was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student's t-test was applied and for multiple comparisons, the Tukey test. Ot was observed that the enriched cheese bread is source of copper, zinc and sodium and presents high content of calcium, phosphorus and magnesium, considering the recommendations for the children's audience. The concentrations of total phenolics, flavonoids and condensed tannins increased significantly with the introduction of cowpea. Ot was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. Ot is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds.

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“…It is a herbaceous annual crop, mostly grown in the dry agroecologies of the tropics in Latin America, Africa, and South Asia [2]. It is characterized by having significant contents of proteins, carbohydrates, fibers, vitamins, and nutrients, with a low-fat content and bioactive compounds, such as phenols and polyamines [3].These characteristics make cowpea potentially important to the human diet from a nutritional perspective. The content of zinc in the grains is often suboptimal, especially when produced in soils deficient in microelements [4].…”

Section: Introductionmentioning

confidence: 99%

Impact of Agronomic Biofortification with Zinc on the Nutrient Content, Bioactive Compounds, and Antioxidant Capacity of Cowpea Bean (Vigna unguiculata L. Walpers)

et al. 2020

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Zinc intake deficiency is a public health problem and increasing the nutrient’s content in the edible parts of plants can help mitigate it. The objective of this work was to determine the effect of the edaphic and foliar application of zinc sulphate on the nutrient content, bioactive compounds, and antioxidant capacity of cowpea beans (Vigna unguiculata L. Walpers). A sample of 100 grains was taken, and the length, width, thickness, weight, ash content, fat, humidity, fibers, carbohydrates, protein, energy, macro- and micro- nutrients, total phenols, flavonoids, anthocyanins, and antioxidant capacity were determined. The 0.250 g edaphic-12.5 mM foliar dose produced grains of a greater weight and size. All of the edaphic and foliar doses increased the grain zinc content, and the highest value was found with the 0.125 g edaphic-50.0 mM foliar dose. The total phenols increased with 12.5 g of edaphic zinc, while phenols, flavonoids, and the antioxidant capacity increased with 50.0 mM foliar zinc. The edaphic and foliar application of zinc sulphate increased the grain weight and size, zinc content, total phenols, and antioxidant capacity. Therefore, edaphic and foliar zinc biofortification enriches this nutrient in cowpea grains, and could reduce micronutrient malnutrition in the urban and rural communities of Mexico.

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Identification and quantification of antioxidant compounds in cowpea

Cited by 20 publications

References 2 publications

Antioxidant and Phytochemical Studies of 31 Cowpeas (Vigna unguiculata (L. Walp.)) Genotypes from Burkina Faso

Antioxidant and Phytochemical Studies of 31 Cowpeas (Vigna unguiculata (L. Walp.)) Genotypes from Burkina Faso

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

Impact of Agronomic Biofortification with Zinc on the Nutrient Content, Bioactive Compounds, and Antioxidant Capacity of Cowpea Bean (Vigna unguiculata L. Walpers)

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