Abstract
This work presents a green, downstream process, from extraction to phytochemical characterization and bioactivity testing, to obtain and evaluate the functional properties of phenolic compounds from cowpea (Vigna unguiculata (L.) Walp.) seeds and pods. Phenolic-rich extracts were obtained by pressurized liquid extraction (PLE). The main factors affecting the extraction conditions (temperature and solvent) were optimized in order to attain extracts with the highest extraction yield, antioxidant capacity, and total phenolic content. The optimal extraction conditions were 1:1 ethanol:water at 170 °C with one extraction cycle for seeds and three extraction cycles for pods. Phenolic compounds of optimal extract were analyzed by UHPLC-q-TOF-MS/MS (quadrupole-time of flight tandem MS). The obtained PLE-extracts exhibited higher phenolic content and antioxidant activity compared to conventional extraction procedures. The in vitro anti-neurodegenerative potential of extracts was measured through Acetylcholinesterase (AChE) inhibition assay. The results revealed the higher bioactivity observed in cowpea pod samples compared to seed extracts, which might be related to higher levels of quercetin and quercetin glycosides, kaempferol diglucoside, and other tetrahydroxylated flavones and flavonols identified in these samples. These results also provide an added-value benefit to the cultivation of this legume, considering the high potential of cowpea phenolic extracts as nutraceutical and functional ingredients in food formulations.
Highlights
From a nutritional standpoint, legumes are an important source of proteins, calories, minerals, and vitamins [1]
Considering that cowpea polyphenolic compounds are mainly obtained by conventional extraction methods [16,17], an alternative green extraction procedure, followed by chemical and functional characterization, was proposed in this work in order to obtain phenolic-enriched extracts from cowpea and waste semifeedstocks that could be used as ingredients in food formulation
The extraction of phenolic compounds is favored by polar organic solvents or by mixtures of polar organic solvents with water
Summary
Legumes are an important source of proteins, calories, minerals, and vitamins [1]. The harmful effects of free radicals, together with the toxic effects produced by synthetic antioxidants used as food preservatives, have promoted the search for molecules with antioxidant properties to be applied in food, cosmetic, and pharmaceutical industries In this sense, legumes are a potential source of antioxidants mainly because they synthetize a great variety of secondary metabolites with free radical scavenging capacity in response to either artificial or environmental stimuli [2]. There has been an increasing interest in the development of environmentally clean processes for obtaining high-added-value extracts and compounds with biological activity from natural sources. In this line, pressurized liquid extraction (PLE). Considering that cowpea polyphenolic compounds are mainly obtained by conventional extraction methods (extraction with organic solvents) [16,17], an alternative green extraction procedure, followed by chemical and functional characterization, was proposed in this work in order to obtain phenolic-enriched extracts from cowpea and waste semifeedstocks (cowpea pods) that could be used as ingredients in food formulation
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
