Evaluating the freezing impact on the proximate composition of immature cowpea (<i>Vigna unguiculata</i> L.) pods: classical <i>versus</i> spectroscopic approaches

Machado, Nelson; Oppolzer, David; Ramos, A.M.; Ferreira, L. M. M.; Rosa, Eduardo; Rodrigues, M.A.M.; Domínguez‐Perles, Raúl; Barros, Ana

doi:10.1002/jsfa.8305

Cited by 15 publications

(10 citation statements)

References 30 publications

(63 reference statements)

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“…Except for tryptophan and tyrosine, all amino acids were quantified by HPLC [24]. For quantification of tryptophan and tyrosine, 25 mg of each sample were weighed into a 5 mL tube with 5.0 M NaOH, and then the samples were hydrolyzed at 120 • C for 12 h. After this period, the samples were cooled to room temperature, and the pH was adjusted to 2.0 with 6.0 M HCl and transferred to a 50 mL volumetric flask.…”

Section: Amino Acids Compositionmentioning

confidence: 99%

Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

et al. 2020

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Phaseolus vulgaris L. is the most commonly consumed legume in the world, given its high vegetable protein content, phenolic compounds, and antioxidant properties. It also represents one of the most sustainable, low-carbon and sources of food available at present to man. This study aims to identify the nutrients, antinutrients, phenolic composition, and antioxidant profile of 10 common bean cultivars (Arikara yellow, butter, cranberry, red kidney, navy, pinto, black, brown eyed, pink eyed, and tarrestre) from two harvest years, thereby assessing the potential of each cultivar for specific applications in the food industry. Navy and pink eyed beans showed higher potential for enrichment of foodstuffs and gluten-free products due to their higher protein and amino acid contents. Additionally, red kidney, cranberry and Arikara yellow beans had the highest content of phenolic compounds and antioxidant properties, which can act as functional ingredients in food products, thus bringing health benefits. Our study highlights the potential of using specific bean cultivars in the development of nutrient-enriched food and as functional ingredients in diets designed for disease prevention and treatment.

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Section: Amino Acids Compositionmentioning

confidence: 99%

Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

et al. 2020

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“…The amino acids were quantified by HPLC as the method described by Machado et al [4]. The results expressed as grams per one hundred gram of sample dry weight (g/100 g dw).…”

Section: Amino Acids Compositionmentioning

confidence: 99%

New Insights in the Quality of Phaseolus vulgaris L.: Nutritional Value, Functional Properties and Development of Innovative Tools for Their Assessment

Carbas

Machado

Brites

et al. 2020

The 1st International Electronic Conference on Food Science and Functional Foods

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Common beans (Phaseolus vulgaris L.) globally represent the most consumed and produced grain legume for direct human consumption, due to their rich nutritional and functional value. Concomitantly, innovative methodologies and approaches have been developed, which improves the quality evaluation of food products, in order to replace conventional analysis, reduce the use of chemicals, save time, and minimize sample handling. The main objectives of this work are the characterization of beans and the study of their uses in the enrichment of food products, with added value for the agrifood chain. Linked to this objective is also envisaged the development of new methods, for the determination of relevant compounds present in bean cultivars, using Fourier Transform Infrared Spectroscopy (FTIR), through the multivariate analysis. Navy, black, and pink eyed cultivars are the most promising protein and amino acid sources, which can be used for nutritional enrichment. Red kidney and arikara yellow cultivars offer the best functional proprieties due to their higher phytochemical composition, in vitro antioxidant activity, and individual phenolic compounds. We also found that the FTIR techniques are suitable for the evaluation of an array of relevant macro compounds, as well as compounds present in low concentrations. In conclusion, the results of this work state a progress in the knowledge of the nutrients, phytochemicals, and in vitro antioxidant activity of each cultivar and their potential for food applications, besides proofing the suitability of the innovative and eco-friendly FTIR methodology as a routine method in laboratories and food industry.

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“…Cowpeas (Vigna unguiculata L.) are one of the most crucial vegetable plants in the world, especially in semiarid climates. 1,2 This leguminous crop is useful due to its nutritional content, including many proteins and minerals. 3 Because of the cowpea's special properties and tolerance to low nutrient availability and water contents in soil, cowpeas have been promoted to be widely grown in tropical and subtropical regions.…”

Section: Introductionmentioning

confidence: 99%

Determination, dissipation dynamics, terminal residues and dietary risk assessment of thiophanate‐methyl and its metabolite carbendazim in cowpeas collected from different locations in China under field conditions

et al. 2021

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BACKGROUND: Thiophanate-methyl and its metabolite carbendazim are broad-spectrum fungicides used on many crops. The residues of these chemicals could result in potential environmental and human health problems. Therefore, investigations of the dissipation and residue behaviors of thiophanate-methyl and its metabolite carbendazim on cowpeas and associated dietary risk assessments are essential for the safety of agricultural products. RESULTS: A simple analytical approach using liquid chromatography with tandem mass spectrometry was developed and validated for the determination of thiophanate-methyl and carbendazim concentrations in cowpeas. Good linearity (R 2 > 0.998) was obtained, and the recoveries and relative standard deviations were 80.0-104.7% and 1.4-5.2%, respectively. The dissipation rates of thiophanatemethyl, carbendazim and total carbendazim were high (half-lives of 1.61-2.46 days) and varied in the field cowpea samples because of the different weather conditions and planting patterns. Based on the definition of thiophanate-methyl, the terminal residues of total carbendazim in cowpea samples were below the maximum residue limits set by Japan for other legumes. The acute and chronic risk quotients of three analytes were 0.0-27.6% in cowpea samples gathered from all terminal residue treatments, which were below 100%.CONCLUSION: An optimized approach for detecting thiophanate-methyl and carbendazim in cowpeas was applied for the investigation of field-trial samples. The potential acute and chronic dietary risks of thiophanate-methyl, carbendazim and total carbendazim to the health of Chinese consumers were low. These results could guide the safe and proper use of thiophanatemethyl in cowpeas and offer data for the dietary risk assessment of thiophanate-methyl in cowpeas.

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Evaluating the freezing impact on the proximate composition of immature cowpea (Vigna unguiculata L.) pods: classical versus spectroscopic approaches

Cited by 15 publications

References 30 publications

Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

New Insights in the Quality of Phaseolus vulgaris L.: Nutritional Value, Functional Properties and Development of Innovative Tools for Their Assessment

Determination, dissipation dynamics, terminal residues and dietary risk assessment of thiophanate‐methyl and its metabolite carbendazim in cowpeas collected from different locations in China under field conditions

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