Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917

Abstract

In this work we have determined the phenolic composition of raw cowpeas (Vigna sinensis L) of the variety Carilla by HPLC/PAD/MS and have studied the effect of fermentation, both spontaneous and with Lactobacillus plantarum ATCC 14917, on the phenolic compounds. This variety contains mainly ferulic and p-coumaric acids esterified with aldaric acids, together with the cis and trans isomers of the corresponding free acids. Hydroxybenzoic acids such as gallic, vanillic, p-hydroxybenzoic and protocatechuic were also found, along with flavonols such as a myricetin glucoside, mono-and diglycosides of quercetin and a quercetin diglycoside acylated with ferulic acid. Fermentation, both spontaneous and inoculated, modifies the content of phenolic compounds, but differently in each case. The antioxidant activity as free radical-scavenging activity has also been evaluated. Fermentation followed by heating has been shown to be a very effective process to increase the functionality of this variety of V sinensis. For this reason, this cowpea variety could be used as an ingredient to obtain high value-added flours.

Antioxidant activity of phenolic compounds identified in sunflower seeds

“…The trans-ferulic acid, 5-Ocaffeoylquinic acid, quercetin rutinoside and quercetin glucuronide (compounds 1, 5, 29, 30) were identified by comparison of their retention times and UV spectra with respective reference substances. The cis-ferulic acid (2) was identified in agreement with data from Dueñas et al [23].…”

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

“…During fermentation, microorganisms break down cereal grain matrices leading to release of bound phytochemicals (Dordevic et al., 2010). L. plantarum and B. subtilis have been previously reported to possess β‐glucosidase that can cleave glucoside bonds between phytochemicals and sugars thereby releasing phytochemicals (Duenas, Fernandaz, Hernandez, Estrella, & Munoz, 2005; Kuo, Cheng, Wu, Huang, & Lee, 2006). Thus, the ability of fermentation to increase antioxidant properties of foods can be explored as a cost‐effective way to reduce oxidative stress within the body after consuming such foods.…”

Antimelanogenic effects of Inula britannica flower petal extract fermented by Lactobacillus plantarum KCCM 11613P

“…In contrast, the TFC of the nonfermented control extract was decreased by approximately 3%. Dueñas et al (2005) reported that complex polyphenols could be biotransformed into other simpler and more biologically active compounds by microorganisms. In this study, it was presumed that L. plantarum also biochemically transformed the polyphenols into other components.…”