English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/44856
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis var. carilla

AuthorsDoblado, Rosa; Zielinski, Henryk; Piskula, Mariusz K.; Kozlowska, Halina; Muñoz, Rosario ; Frías, Juana ; Vidal-Valverde, Concepción
KeywordsCowpeas
natural fermentation
Lactobacillus plantarum fermentation
antioxidant vitamins
antioxidant capacity
Issue Date2005
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 53(4): 1215-1222 (2005)
AbstractCowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum Lactobacillus plantarum (PF) or with the natural microorganisms present in the flour (NF) and subsequent heat treatment in an autoclave were prepared to study the effect of fermentation on the antioxidant vitamin content and on the antioxidant capacity. Bacterial counts and pH values, vitamins C and E, carotenoids, glutathione (GSH), superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), lipid peroxidation in unilamillar liposomes, and Trolox equivalent antioxidant capacity (TEAC) were evaluated in raw and processed cowpea flours. ç-Tocopherol and ä-tocopherol were found in raw cowpea, whereas vitamin C and carotenoids were not detected. An increase in the vitamin E activity was observed in PF, whereas vitamin C and carotenoids were not detected in fermented cowpea flours. Fermentation or heat treatment in an autoclave after fermentation produced processed cowpea flours with lower PRTC, glutathione content, and SOD-like activity than those of the raw seeds. However, those processes increased the capacity to inhibit the lipid peroxidation in unilamellar lipoposomes and TEAC. According to the results obtained in this study, the fermentation of cowpeas (naturally or with L. plantarum) and fermentation and subsequent heat treatment in an autoclave are good processes to obtain functional cowpea flours having higher antioxidant capacity than the raw legume
Publisher version (URL)http://dx.doi.org/10.1021/jf0492971
URIhttp://hdl.handle.net/10261/44856
DOI10.1021/jf0492971
ISSN0021-8561
E-ISSN1520-5118
Appears in Collections:(IFI) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.