Analysis of phenolic compounds from cowpea (Vigna unguiculata) by HPLC-DAD-MS/MS

• Autor(a) principal: Santos,Reinaldo A.
• Data de Publicação: 2021
• Outros Autores: Souza Filho,Antonio Pedro S, Cantanhede Filho,Antonio J., Guilhon,Giselle M. S. P., Santos,Lourivaldo S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100406
• topic: Phenolic compounds; Beans, cowpea; Vigna unguiculata; Chromatography; Mass Spectrometry; Crude extract

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.