Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound

Ojwang, Leonnard O.; Yang, Liyi; Dykes, Linda; Awika, Joseph M.

doi:10.1016/j.foodchem.2013.01.117

Cited by 106 publications

(84 citation statements)

References 35 publications

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“…Moreover, the polymerization of procyanidins during roasting may be responsible for the increased chelating activity, because their ability to chelate metals and bind proteins depends on their structure and molecular weight distribution, more polymerized compounds had a stronger effect. [40] The increase of ferrous ion chelating activity described in this work might be also caused by generation of high molecular weight brown polymers by the heat-induced Maillard reactions.…”

Section: Conditions On Metal Chelating Activitymentioning

confidence: 66%

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Antioxidant Properties of Cocoa Beans (Theobroma cacao L.): Influence of Cultivar and Roasting Conditions

Oracz

Nebesny

2015

International Journal of Food Properties

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Effects of various roasting conditions on antioxidant properties of five Theobroma cacao L.varieties were investigated. The cocoa beans were roasted at four different temperatures (110-150°C) and three different air humidities (0.3-5.0%). The raw cocoa beans were characterized by high antioxidant activities. The antioxidant properties of the roasted cocoa beans varied markedly among the analyzed cultivars and geographical regions and were affected by roasting conditions. Generally, cocoa beans of the cv. Forastero from Brazil exhibited higher total phenolic content, free radical scavenging activity, and metal chelating ability than samples of the other analyzed cocoa varieties. Roasting at 110°C caused negligible changes in total phenolics content and antioxidant activity of cocoa beans, while almost all samples tended to have lower

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Section: Conditions On Metal Chelating Activitymentioning

confidence: 66%

“…[38] Among the cocoa phenolic compounds, procyanidins, monomeric flavan-3-ols, and quercetin exhibit high activity in ferrous ions chelating. [39,40] . The position, substitution, and number of hydroxyl groups in the flavonoid molecules affect their ability to chelate trace metal ions.…”

Section: Conditions On Metal Chelating Activitymentioning

confidence: 99%

Antioxidant Properties of Cocoa Beans (Theobroma cacao L.): Influence of Cultivar and Roasting Conditions

Oracz

Nebesny

2015

International Journal of Food Properties

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“…Consistent with our results, Diaz, Caldas, and Blair (2010) found that proanthocyanidins were the main polyphenols in common bean (Phaseolus vulgaris L.) seed coat. In addition, proanthocyanidins found in cowpea, kidney bean and pinto bean (Boateng, Verghese, Walker, & Ogutu, 2008;Ojwang, Yang, Dykes, & Awika, 2013) could mainly derive from their pigmented bean coats. Therefore, pigmented bean coats could be a natural source of proanthocyanidins.…”

Section: Main Polyphenols In Bean Coatsmentioning

confidence: 99%

Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects

Gan

Deng

Yan

et al. 2016

LWT

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“…The predominant phenolic acid in cowpea is protocatechuic acid (Cai et al, 2003). Ojwang et al (2013), characterized the proanthocyanidin profile in cowpea, catechin and (epi) afzelechin were identified as the major flavan-3-ol unit. The phenolic compositions in both raw and cooked forms of cowpea seed have been identified and their inhibitory potentials against oxidative DNA damage have been tested (Nderitu et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Analysis of Phenolic Content and Antioxidant Properties of Selected Cowpea Varieties Tested in Bovine Peripheral Blood

Adjei‐Fremah¹,

Jackai²,

Worku³

2015

American Journal of Animal and Veterinary Sciences

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Cowpea is an important grain legume with a dual purpose function as a food and feed resource. Cowpea contains phenolic compounds that are beneficial to human and animal health. We evaluated the phenolic content, condensed tannin content and antioxidant capacities of methanol extracts of seed and leaf of seven varieties commonly used in food and animal feed. The total phenolic content and condensed tannins were quantified using the Folin-Ciocalteu and Vanillin-HCL method respectively. The effects of cowpea phenolic extract on total antioxidant capacity, glutathione peroxidase and superoxide dismutase activity was evaluated in vitro in bovine blood. Overall, the methanol extracts of the leaves contained high concentrations (p<0.0001) of total phenolic content (290.51±38.02 mg GAE/g) compared to seed extracts (118.10±71.96 mg GAE/g), although high antioxidant capacity was observed in both extracts. In addition, a positive correlation was found between total phenol and tannins content and antioxidant capacity of the extracts. Treatment with cowpea phenolic extract increased (p<0.0001) the total antioxidant capacity in cow blood (5.33±0.27 mM UAE) relative to controls (1.62±0.10 mM UAE). The enzymatic activities of GSH-Px and SOD were also increased. Our findings, suggest the potential of cowpea polyphenols to reduce oxidative stress in livestock production. Results of the present study showed that leaf and seeds of cowpea possess rich amounts of natural antioxidants and can be further explored for their possible use as a natural additive in food or use in pharmaceutical industries and in animal feed.

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Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound

Cited by 106 publications

References 35 publications

Antioxidant Properties of Cocoa Beans (Theobroma cacao L.): Influence of Cultivar and Roasting Conditions

Antioxidant Properties of Cocoa Beans (Theobroma cacao L.): Influence of Cultivar and Roasting Conditions

Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects

Analysis of Phenolic Content and Antioxidant Properties of Selected Cowpea Varieties Tested in Bovine Peripheral Blood

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