DSpace

Digital.CSIC > Ciencia y Tecnología de Alimentos > Instituto de Fermentaciones Industriales (IFI) > (IFI) Artículos >

Share

EndNote

Impact

Links

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

Authors:Dueñas, Montserrat
Fernández, Dolores
Hernández, M. Teresa
Estrella, Isabel
Muñoz, Rosario
Keywords:cowpea, phenolic compounds, antioxidant activity, fermentation
Issue Date:2005
Citation:Journal of the Science of Food and Agriculture 85 : 297–304 (2005)
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 amyricetin 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.
Publisher version (URL):http://dx.doi.org/10.1002/jsfa.1924
URI:http://hdl.handle.net/10261/44791
ISSN:0022–5142
Appears in Collections:(IFI) Artículos

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.