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Title

Changes in vitamin C and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. Carilla) induced by high-pressure process

AuthorsDoblado, Rosa; Frías, Juana CSIC ORCID ; Vidal-Valverde, Concepción
KeywordsCowpea
Germination
High pressure
Vitamin C
Antioxidant capacity
Issue Date2007
PublisherElsevier
CitationFood Chemistry 101(3): 918-923 (2007)
AbstractThe effect of high pressure treatment on the vitamin C content and antioxidant capacity of raw and germinated cowpea seeds (Vigna sinensis var. carilla) at 300, 400 and 500 MPa for 15 min at room temperature has been investigated. A considerable amount of vitamin C was detected in germinated cowpeas, but the vitamin was not detected in raw seeds. An increase on the antioxidant capacity (TEAC) in cowpea sprouts was also observed (58–67%). High pressure treatment (HP) slightly modified vitamin C content and TEAC and, after pressurization at 500 MPa, the decrease was more pronounced, although the germinated seeds submitted to this HP treatment still provided a high amount of vitamin C(15–17 mg/100 g d.m.) and the antioxidant capacity was 26–59% higher than that of the raw cowpeas. The HP process can provide minimally processed fresh-like sprouts of high quality.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2006.02.043
URIhttp://hdl.handle.net/10261/34081
DOI10.1016/j.foodchem.2006.02.043
ISSN0308-8146
Appears in Collections:(IFI) Artículos

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