Abstract
Abstract Vigna unguiculata (L.) Walp (cowpea), Fabaceae family and also known as Leguminosae, is an important vegetable used as food in tropical regions, especially in Africa, South America and Asia countries. Phenolic compounds are associated with important biological properties and their occurrence in edible plants may result in a highly functional food. Chromatographic profiles of phenolic compounds were investigated in two cowpea cultivars, such as tracuateua (CT) and caldeirão (CC), and both were cultivated using High Performance Liquid Chromatography (HPLC) coupled to Mass Spectrometry (MS) (HPLC-DAD/MS/MS). The flavonols quercetin and kaempferol, the phenolic acids, p-coumaric and protocatechuic acid (PCA) were identified in cowpea (CC), while the phenolic acids, gallic and protocatechuic acids, were identified in the cowpea (CT). These phenolic compounds ratify cowpea as a functional and bioactive food, ensuring a healthy diet.
Highlights
Vigna unguiculata (L.) Walp, included in the Fabaceae family, is known as cowpea and considered one of the most important vegetables used as food in tropical regions, especially in Africa, South America and Asia countries
This study aimed to investigate the chromatographic profile of phenolic compounds by High Performance Liquid Chromatography coupled (HPLC) to a Mass Spectrometry (MS) (HPLC-DADMS/MS), of the Crude Methanol Extracts (CME) of two cowpea cultivars, tracuateua (CT) and caldeirão (CC), that were cultivated in order to verify some differences in the composition of phenolic compounds of these two cultivars, as well as seeking information on these chemical compounds in cowpea cultivars planted in Brazil and ratifying the importance of their usage as a basis for a rich diet in chemical compounds
By using the HPLC-Diode Array Detector (DAD)-MS/MS system, it was possible to identify the profile of five phenolic compounds, as following: two flavonoids; and three phenolic acids (p-coumaric acid, protocatechuic acid (PCA) and gallic acid) (Figure 1)
Summary
Vigna unguiculata (L.) Walp, included in the Fabaceae family, is known as cowpea and considered one of the most important vegetables used as food in tropical regions, especially in Africa, South America and Asia countries. Cowpea has a great nutritional value as it has high amounts of proteins and minerals, as well as it is associated with a healthy diet due to the occurrence of bioactive chemical compounds, such as the phenolic ones, which may contribute to the prevention of various illnesses like diabetes, cancer and cardiovascular disease. Vegetables such as cowpea are rich in fiber and slow digestion carbohydrates that produce desirable effects on the glycemic profile and promote gastrointestinal health (Ojwang et al, 2013). Phytochemicals studies performed in grain and seed coats from several varieties of cowpea revealed chemical profiles of phenolic compounds as flavonoids and phenolic acids, related to their free forms and to glycosylated forms (Dueñas et al, 2005; Gutiérrez-Uribe et al, 2011; Ojwang et al, 2012, 2013), which according to the authors, these compounds are associated with various biological activities, especially as antioxidant and anti-inflammatory agents.
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