Analysis of phenolic compounds from cowpea (Vigna unguiculata) by HPLC-DAD-MS/MS
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
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 |
Resumo: | 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. |
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Brazilian Journal of Food Technology |
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Analysis of phenolic compounds from cowpea (Vigna unguiculata) by HPLC-DAD-MS/MSPhenolic compoundsBeans, cowpeaVigna unguiculataChromatographyMass SpectrometryCrude extractAbstract 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.Instituto de Tecnologia de Alimentos - ITAL2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100406Brazilian Journal of Food Technology v.24 2021reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.07720info:eu-repo/semantics/openAccessSantos,Reinaldo A.Souza Filho,Antonio Pedro SCantanhede Filho,Antonio J.Guilhon,Giselle M. S. P.Santos,Lourivaldo S.eng2021-04-23T00:00:00Zoai:scielo:S1981-67232021000100406Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2021-04-23T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Analysis of phenolic compounds from cowpea (Vigna unguiculata) by HPLC-DAD-MS/MS |
title |
Analysis of phenolic compounds from cowpea (Vigna unguiculata) by HPLC-DAD-MS/MS |
spellingShingle |
Analysis of phenolic compounds from cowpea (Vigna unguiculata) by HPLC-DAD-MS/MS Santos,Reinaldo A. Phenolic compounds Beans, cowpea Vigna unguiculata Chromatography Mass Spectrometry Crude extract |
title_short |
Analysis of phenolic compounds from cowpea (Vigna unguiculata) by HPLC-DAD-MS/MS |
title_full |
Analysis of phenolic compounds from cowpea (Vigna unguiculata) by HPLC-DAD-MS/MS |
title_fullStr |
Analysis of phenolic compounds from cowpea (Vigna unguiculata) by HPLC-DAD-MS/MS |
title_full_unstemmed |
Analysis of phenolic compounds from cowpea (Vigna unguiculata) by HPLC-DAD-MS/MS |
title_sort |
Analysis of phenolic compounds from cowpea (Vigna unguiculata) by HPLC-DAD-MS/MS |
author |
Santos,Reinaldo A. |
author_facet |
Santos,Reinaldo A. Souza Filho,Antonio Pedro S Cantanhede Filho,Antonio J. Guilhon,Giselle M. S. P. Santos,Lourivaldo S. |
author_role |
author |
author2 |
Souza Filho,Antonio Pedro S Cantanhede Filho,Antonio J. Guilhon,Giselle M. S. P. Santos,Lourivaldo S. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Santos,Reinaldo A. Souza Filho,Antonio Pedro S Cantanhede Filho,Antonio J. Guilhon,Giselle M. S. P. Santos,Lourivaldo S. |
dc.subject.por.fl_str_mv |
Phenolic compounds Beans, cowpea Vigna unguiculata Chromatography Mass Spectrometry Crude extract |
topic |
Phenolic compounds Beans, cowpea Vigna unguiculata Chromatography Mass Spectrometry Crude extract |
description |
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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100406 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100406 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.07720 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.24 2021 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702612766720 |