Effect of thermal processing on total polyphenol content in the grain of cowpea
            cultivars

Cavalcante, Rodrigo Barbosa Monteiro; Araújo, Marcos Antônio da Mota; Rocha, M. de M.; Damasceno‐Silva, Kaesel Jackson; Moreira-Araújo, Regilda Saraiva dos Reis

doi:10.5935/1806-6690.20170094

Cited by 5 publications

(4 citation statements)

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“…Cowpea grains of biofortified BRS Aracê cultivar (with colorful teguments) showed concentrations of total phenolics (205.1 mgGAE)/100 g) greater than those by grains of the cultivars of BRS Xiquexique (199 mgGAE/100 g), BRS Tumucumaque (177 mgGAE/100 g), BRS Millennium (133 mgGAE/100 g), BRS Otaim (132.3 mgGAE/100 g), BRS Cauamé (98.1 mgGAE/100 g), and BRS Guariba (89.4 mgGAE/100 g); both of grains with white tegument. Therefore, selection of the plant variety was effective in increasing the phenolic compounds in the developed product (Barros et al, 2017;Cavalcante et al, 2017b;Mesquita et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

“…The contribution of cowpea in the content of phenolic compounds to the population is constantly reported in the literature. On researches by Barros et al (2017), Cavalcante et al (2017b) a variation of 89.43 to 295.23 mgGAE (Equivalent Gallic Acid)/100g was observed in grains of 9 cultivars of cowpea. On the grains of the cultivar BRS Aracê, used in the present study, the content of 205.1 mgGAE/100g was verified.…”

Section: Mineral Content Phenolic Compounds and Bioactive Amines Of mentioning

confidence: 95%

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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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Section: Resultsmentioning

confidence: 99%

Section: Mineral Content Phenolic Compounds and Bioactive Amines Of mentioning

confidence: 95%

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

et al. 2019

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“…Tem-se observado constantemente na literatura o aporte do feijão-caupi no fornecimento de compostos fenólicos, em estudos foi detectado uma variação de 89,43 a 295,23 mg EAG.100 g-1 em grãos de 9 cultivares de feijão-caupi. (Barros et al (2017); Cavalcante et al (2017b)).…”

Section: Insolúvelunclassified

Composição química e atividade antioxidante de barra de cereal fonte de fibras alimentares e compostos fenólicos

Gonçalves

Soares²,

Araújo³

et al. 2023

RSD

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O objetivo desse trabalho foi analisar a composição química e avaliar a capacidade antioxidante, a concentração de compostos bioativos de uma barra de cereal adicionada de farinha integral de feijão-caupi (Vigna unguiculata (L.) Walp) e mel de abelha Apis melífera. Essas matérias-primas regionais foram utilizadas no desenvolvimento da barra de cereal com o intuito de incrementar compostos bioativos e melhorar a qualidade nutricional desse produto. Foram realizadas análises de composição centesimal, conteúdo calórico, fibras alimentares, compostos bioativos e atividade antioxidante. A utilização da cultivar BRS Tumucumaque promoveu um incremento no valor nutritivo do produto desenvolvido. A barra alimentícia exibiu níveis muito elevados de fibras alimentares, o que a torna um alimento classificado como alto teor de fibras alimentares. Apresentou teores expressivos de fenólicos totais, flavonóides totais, taninos condensados e atividade antioxidante. O uso de matérias-primas regionais na produção de barras alimentícias mostrou-se uma ótima opção no aporte de nutrientes e compostos bioativos.

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“…Cowpea-Thamaga Speckle (646.10 ± 7.62 mg of GAE/100 g DW) stood out among all the studied legumes followed by Bambara Groundnut -Mokgalo (570.02 ± 8.93 mg/g). This can be explained by the fact these legumes possess red integuments which are considered high in phenolic compounds [18,19] as compared to Tepary bean (35.74 ± 3.81 mg of GAE/100 g DW) with a white integument which had the lowest free phenolic content. The abundant phenolic content of leguminous seeds indicates that legumes are the principal sources of antioxidant activity in food.…”

Section: Total Phenolic Content Of Legume Varietiesmentioning

confidence: 99%

Phytochemical Profiles and Antioxidant Activity of Legumes Consumed in Botswana

Matenge¹

2020

JFNS

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Legume consumption has been consistently linked with lower risk of cardiovascular disease (CVD) and Coronary heart disease (CHD), as a result from their unique phytochemicals. Studies investigating phytochemical profiles and antioxidant activity of legumes in Botswana are limited. Five legume varieties were studied. All the legumes showed a significant amount of total phenolic acids and flavonoids ranging from 64.83 to 828.69 mg of gallic acid equiv/100 g of sample, DW and from 85.36 to 410.99 ± 21.24 mg of catechin equiv/100 g of sample, DW respectively. Their antioxidant activity ranged from 50.7 to 114.6 mg vitamin C /100g of DW. In this study, there was a positive correlation between TPCs and PSC value of the samples (R 2 =0.9940, P<0.01). The higher TPCs resulted in higher antioxidant activity, an indication that phenolics were the major contributors to antioxidant activities. Chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in all Cowpea varieties (Cowpea-Thamagana Speckle, Cowpea-Inia, and Cowpea-Red). The results from the study emphasize the importance of these legumes as a source of phenolic acids and antioxidants which could contribute to their health promoting properties and prevention of some diseases.

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Effect of thermal processing on total polyphenol content in the grain of cowpea cultivars

Cited by 5 publications

References 0 publications

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

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

Composição química e atividade antioxidante de barra de cereal fonte de fibras alimentares e compostos fenólicos

Phytochemical Profiles and Antioxidant Activity of Legumes Consumed in Botswana

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