Effect of Processing on the Antioxidant Vitamins and Antioxidant Capacity ofVigna sinensisVar. Carilla

Abstract

Cowpea (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. gamma-Tocopherol and delta-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.

Total phenolics and antioxidant capacity of heat-treated peanut skins

“…Reported PRTC values of raw seeds of lentils, vetch and soybeans were 30, 23 and 7 mM, respectively (Zielinski, 2002). Raw cowpea seeds had a PRTC of 9 mM (Doblado et al, 2005). Direct comparisons of PRTC values should take into consideration the differences in how antioxidant capacities are measured such as sampling preparation and extraction procedures.…”

Evaluation of bioprocesses to improve the antioxidant properties of chickpeas

“…The Trolox Equivalent Antioxidant Capacity (TEAC) determination was carried out in PBS extracts of raw, germinated and fermented chickpeas according to Re et al (1999) and Doblado et al (2005). This assay was based on the reduction of the ABTS þ radical cation by antioxidants present in the extracts measured at 734 nm at 37 C for 10 min (Beckman DU-70, model 150, series 1574, USA).…”

Mentha pulegium crude extracts induce thiol oxidation and potentiate hemolysis when associated to t-butyl hydroperoxide in human’s erythrocytes

“…Of particular importance, it has been recently reported that the consumption of medicinal plant extracts may exert positive effects on different models of human disorders (Martins et al 2012, Courtes et al 2015, Salgueiro et al 2016. Accordingly, consumption of plant extracts supplies active compounds that may have different beneficial functions in the body (Doblado et al 2005, Oboh 2005. Interestingly, literature data have indicated that the biological properties of different diets can be lost after isolation of specific compounds, indicating that part of their pharmacological properties can be related to a combination of different classes of such compounds (Pietrovski et al 2006, Klimaczewski et al 2014.…”