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

AutorDueñas, Montserrat; Fernández, Dolores; Hernández, Teresa; Estrella, Isabel ; Muñoz, Rosario
Palabras clavecowpea
phenolic compounds
antioxidant activity
Fecha de publicaciónene-2005
CitaciónJournal of the Science of Food and Agriculture 85(2): 297–304 (2005)
ResumenIn 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.
Versión del editorhttp://dx.doi.org/10.1002/jsfa.1924
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