Abstract
The present investigation has been carried out to determine the antioxidant activity of the methanolic extracts obtained from four cultivars of cowpea (Vigna unguiculata (L) Walp.) seeds. Phenolic compounds present in the extracts showed the antioxidant and antiradical properties when investigated using a linoleic acid peroxidation model, FRAP, ORAC and TRAP assays, as well as DPPH, hydroxyl, nitric oxide and superoxide radical scavenging activity. The HPLC analysis of the cowpea extracts showed the presence of neochlorogenic acid, chlorogenic acid and caffeic acids. The results indicated that methanolic extract of the cowpea resembled in the aforementioned activities those from other leguminous seeds and pulses. Phenolic constituents contained in cowpea may have a future role as ingredients in the development of functional foods.
Highlights
Cowpea (Vigna unguiculata (L) Walp.) is one of the most ancient food sources and has probably been used as a crop plant since Neolithic times [1]
Estimation of total phenolic contents (TPC) and condensed tannin contents is a common-bench assay and first step used during evaluation of antioxidant activity of plant extracts and natural products isolated therefrom
The highest TPC was obtained in the case of White star (19.3 mg gallic acid equivalents (GAE)/g) whereas the lowest TPC was obtained in the case of CP1 (11.9 mg GAE/g)
Summary
Cowpea (Vigna unguiculata (L) Walp.) is one of the most ancient food sources and has probably been used as a crop plant since Neolithic times [1]. Like for many other legumes, its seeds are the most economically valuable plant part of cowpea and are well-known due to their ascribed nutritional and medicinal properties. The consumption of cowpea seeds, after processing such as soaking, dry heating, followed by cooking along with cooked rice, is a common cuisine among the rural people in Pakistan. Immature pods, and seeds are used as vegetables, while dry grain is used to prepare main meal dishes and snacks [3]. In Pakistan, various varieties of cowpeas are popularly consumed as a source of dietary proteins, while the cultivation and consumption of cowpea is increasing due to recent reports on the their high nutritional qualities. This study has been conducted to determine the antioxidant properties of the extracts of cowpea to explore its beneficial effects as a potential functional food
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