Seventeen varieties of cowpeas grown in Arkansas were analyzed for their phenolic constituents using high-performance liquid chromatography (HPLC). Protocatechuic acid was identified as the major phenolic acid present in esterified forms. The amount of protocatechuic acid increased from trace-3.6 to 9.3-92.7 mg/100 g of flour in the 17 varieties of cowpeas after hydrolysis. Six other phenolic acids, including, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid, 2,4-dimethoxybenzoic acid, and cinnamic acid, were also identified. These phenolic acids were evenly distributed mainly in free acid forms at <7 mg/100 g of flour. Total phenolic contents determined using Folin-Ciocalteu's reagent were largely different among the 17 varieties, ranging from 34.6 to 376.6 mg/100 g of flour. A comparison of the HPLC chromatograms of the 17 cowpea phenolics before and after alkali hydrolysis indicated the conversion of a pattern with evenly distributed peaks to one with a single major peak for protocatechuic acid, suggesting that the chromatograms before hydrolysis better represent the identities of the cowpea varieties.

AL ALUDDIN UDDIN UDDIN UDDIN UDDIN fraction of SPI (82.6°C and 96.0 to 96.3 J/g). These characteristics of CPI might be useful to explain its function-°C and 96.0 to 96.3 J/g). These characteristics of CPI might be useful to explain its function-°C and 96.0 to 96.3 J/g). These characteristics of CPI might be useful to explain its function-°C and 96.0 to 96.3 J/g). These characteristics of CPI might be useful to explain its function-°C and 96.0 to 96.3 J/g). These characteristics of CPI might be useful to explain its functionalities for application in food systems. alities for application in food systems. alities for application in food systems. alities for application in food systems. alities for application in food systems.

: Functional properties of protein isolates prepared from 3 cowpea varieties and 2 soybean varieties in each of 2 y were determined. Both cowpea protein isolate (CPI) and soy protein isolate (SPI) showed a u‐shaped curve for solubility with the minimum solubility occurring at pH 4.5. The CPI had lower emulsifying activity than SPI but was similar in stability. Foaming capacity and foaming stability ranged from 58.6 to 60.2 mL and 63.7 to 64.4 min for CPI and from 31.9 to 33.0 mL and 43.4 to 45.0 min for SPI, respectively. Gels were formed at 70 °C for 40 min and 30 min for CPI (12%) and SPI (10%), respectively. The CPI needs modification to enhance functional properties for potential application in food products.

Sweetpotato leaves contain biologically active anthocyanins that have significant medicinal value for certain human diseases and may also be used as natural food colorants. Foliar anthocyanins and their relative abundance were investigated in leaves of sweetpotato cultivars `Shimon-1', `Kyushu-119', and `Elegant Summer' grown under artificial shading and different temperature conditions. High-performance liquid chromatography profiles of the cultivars tested showed similar peaks but with peak areas differing with cultivar, temperature and shading. The relative quantity of individual anthocyanin was YGM (Yamagawamurashaki)-1a> YGM-4b> YGM-1b> YGM-5a> YGM-0d> YGM-0a> YGM-2> YGM-0c> YGM-3> YGM-6> YGM-5b> YGM-0b> YGM-0f> YGM-0e> YGM-0g. Seven were peonidin and eight cyanidin derivatives. The highest anthocyanin contents were found in plants grown at a moderate temperature (20 °C) with lower levels at 25 and 30 °C. The leaves of plants grown in full sun accumulated significantly more total as well as the major individual anthocyanins than plants grown in 40% and 80% shade. The results indicate that growing sweetpotatoes at moderate temperatures and without shading facilitates the accumulation of anthocyanins in the leaves. The anthocyanin composition of the leaves is discussed relative to their physiological function in human health.

Background: Bitter Melon (Momordica charantia L) is one of the most popular cooked vegetables in many Asian countries. Its experimental use in mice has indicated improvement in glucose tolerance against Type II diabetes and reduction in blood cholesterol. However, it has not been proven which alkaloids, polypeptides, or their combinations in the Bitter Melon extract are responsible for the medicinal effects. Green and white varieties of Bitter Melon differ strikingly in their bitter tastes, green being much more bitter than white. It is not yet known whether they are different in their special nutritional and hypoglycemic properties. Nutritional qualities of Bitter Melons such as protein, amino acids, minerals, and polyphenolics contents were determined using four selected varieties such as Indian Green [IG], Indian White [IW], Chinese Green [CG], and Chinese White [CW] grown at the University of Arkansas at Pine Bluff [UAPB] Agricultural Research Center. Results indicated that protein levels of IW were significantly higher than IG in both flesh and seed. Methods: Four Bitter Melon varieties, Indian Green [IG], Indian White [IW], Chinese Green [CG] and Chinese White [CW] were used for phytochemical analyses to determine protein contents, protein hydrolysis, amino acids contents, and their antioxidant and antimutagenic activities. All analyses were conducted following standard methods. Statistical analyses were conducted using JMP 5 software package [SAS]. The Tukey’s HSD procedure was used for the significance of differences at the 5% level. Results: Moisture contents across the four varieties of Bitter Melon flesh ranged between 92.4 and 93.5%, and that of seed ranged between 53.3 and 75.9%. Protein contents of the flesh were highest in IW [9.8%] and lowest in CG [8.4%]. Seed protein contents were the highest in IW [31.3%] and lowest in IG [27.0%]. Overall, white varieties had higher protein contents than the green varieties. Compared with soy protein, most of the essential amino acid contents of Bitter Melon were similar as in soy proteins. Some amino acids such as Alanine, Glycine, and Valanine were relatively higher in Bitter Melon flesh than in soy protein. Phenolics contents of the flesh, seed, and seed coat tissue [SCT] were significantly different [p<0.05] among the four varieties. The four varieties were similar in their antioxidant activities of the flesh tissues; however, they were significantly different in their antioxidant activities in the seed and seed coat tissues [SCT]. Bitter melon varieties IW and CG, tested for antimutagenic effects, both flesh and seed had considerably high activities against benzo[a]pyrene with Salmonella TA98 [92-100% inhibition] and Salmonella TA100 [79-86% inhibition].Conclusion: Based on these studies, Bitter Melon is a good source of phenolic compounds. All four varieties tested showed considerably high antioxidant and antimutagenic activities. Therefore, these natural plant phenolics can be a good source of biologically active compounds that may be applied in many food systems to enhance food values and special nutritional qualities. Further studies will be needed using more genetically diverse varieties to pin point the bioactive and functional compounds and their physiological properties. Key words: Momordica charantia, protein, polyphenolics, antioxidant, antimutagenicity