Antioxidant and Phytochemical Studies of 31 Cowpeas (Vigna unguiculata (Walp L)) Genotypes from Burkina.

Pierre Sombié,Ahmed Coulibaly,Martin Kiendrébéogo,Jean-Baptiste Tignégré,Jeremy Ouédraogo,Moussa Compaoré

doi:10.3390/foods7090143

Abstract

Antioxidant compounds of dietary plants have been widely studied because of their bioactive properties. The objective of this research study was to analyse the health enhancing attributes of 31 cowpeas varieties from Burkina Faso. Significant variations were observed in the phenolic content as well as the antioxidant and anti-lipid peroxidation activities amongst the cowpea varieties. Pearson correlation coefficient analysis showed that the ferric reducing ability (r = 0.954) and anti-lipid peroxidation (r = 0.616) were positively correlated with the total phenolic content. A significant relationship between cowpea ferric reducing ability and anti-lipid peroxidation (r = 0.64) was also revealed. However, nitric oxide scavenging potential was found not to be related to its total phenolic and total flavonoid content. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals scavenging potentials were not correlated with the total flavonoid content. The pigmented seeds of cowpea varieties possess higher total phenolic, total flavonoid content, ferric reduction ability, and anti-lipid peroxidation activities than the colourless ones. The results obtained from this study suggest that Burkina Faso cowpea cultivars are rich in phenolic compounds and have significant antioxidant and anti-lipid peroxidation activities. Consumption of the cowpea, particularly of coloured cowpea seed varieties, should be beneficial for chronic human diseases prevention.

Highlights

IntroductionIt is a staple food that provides for human nutrition large amounts of proteins, carbohydrates, dietary fibres, vitamins of the β complex, essential minerals, a small quantity of lipids, and has lower levels of anti-nutritional factors [2,3,4]
Significant differences were observed amongst the total phenolic and total flavonoid content values from different varieties of cowpea seeds
Our results clearly showed that wide variations in phenolic contents, as well as

Summary

Introduction

It is a staple food that provides for human nutrition large amounts of proteins, carbohydrates, dietary fibres, vitamins of the β complex, essential minerals, a small quantity of lipids, and has lower levels of anti-nutritional factors [2,3,4]. Cowpea seeds contain bioactive compounds that may be beneficial to human health [2,5]. The most important group of bioactive compounds in cowpea, are concentrated in the seed coat and have the potential to protect the body against chronic diseases [4,6]. The phenolic compounds are responsible for most of the coloration observed in diverse cowpea seeds. The major phenolic compounds present in leguminous seeds, in cowpea, are the phenolic acids and flavonoids [6,7].

Objectives

Results

Conclusion