In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista ciência agronômica (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902021000100411 |
Resumo: | ABSTRACT The present work aimed to evaluate the contents of total phenolic compounds, total flavonoids and antioxidant activity, as well as to identify and quantify phenolic acids before and after simulated gastrointestinal digestion in vitro, in raw and cooked cowpea grains, of biofortified cultivars BRS Aracê and BRS Tumucumaque. The raw grains were analyzed as flour and the cooked grains were analyzed after maceration, before and after cooking and in the stages of the digestive process. The contents of total phenolic compounds were analyzed by the spectrophotometric method, using the reagent Folin-Ciocalteu, and total flavonoids using a spectrophotometric method with quercetin as standard. The antioxidant activity was evaluated using the free radical capture method ABTS (2,2'-azino-bis (3-ethylbenzothiazolino-6-sulfonic acid) and FRAP (Ferric Reducing Antioxidant Power). Eight phenolic acids were investigated, and the identification and quantification was performed by high performance liquid chromatography (HPLC), the content of total phenolic compounds and the antioxidant activity were reduced during cooking, but increased with simulated digestion in vitro, due to the release of bound forms. action of digestive enzymes, there was a difference in the behavior of the raw and cooked cultivars.The phenolic acids suffered degradation under gastrointestinal conditions, but the cultivars analyzed maintained compounds with relevant bioactivity (raw grain - gallic, caffeic and p-cumáric acids; cooked grain - acids and caffeine) and antioxidant activity, which can help protect against chronic non-communicable diseases, demonstrating that cowpea is a common food bioaccessible natural antioxidants. |
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In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivarsVigna unguiculataThermal processingBioactive compoundsIn vitro digestionABSTRACT The present work aimed to evaluate the contents of total phenolic compounds, total flavonoids and antioxidant activity, as well as to identify and quantify phenolic acids before and after simulated gastrointestinal digestion in vitro, in raw and cooked cowpea grains, of biofortified cultivars BRS Aracê and BRS Tumucumaque. The raw grains were analyzed as flour and the cooked grains were analyzed after maceration, before and after cooking and in the stages of the digestive process. The contents of total phenolic compounds were analyzed by the spectrophotometric method, using the reagent Folin-Ciocalteu, and total flavonoids using a spectrophotometric method with quercetin as standard. The antioxidant activity was evaluated using the free radical capture method ABTS (2,2'-azino-bis (3-ethylbenzothiazolino-6-sulfonic acid) and FRAP (Ferric Reducing Antioxidant Power). Eight phenolic acids were investigated, and the identification and quantification was performed by high performance liquid chromatography (HPLC), the content of total phenolic compounds and the antioxidant activity were reduced during cooking, but increased with simulated digestion in vitro, due to the release of bound forms. action of digestive enzymes, there was a difference in the behavior of the raw and cooked cultivars.The phenolic acids suffered degradation under gastrointestinal conditions, but the cultivars analyzed maintained compounds with relevant bioactivity (raw grain - gallic, caffeic and p-cumáric acids; cooked grain - acids and caffeine) and antioxidant activity, which can help protect against chronic non-communicable diseases, demonstrating that cowpea is a common food bioaccessible natural antioxidants.Universidade Federal do Ceará2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902021000100411Revista Ciência Agronômica v.52 n.1 2021reponame:Revista ciência agronômica (Online)instname:Universidade Federal do Ceará (UFC)instacron:UFC10.5935/1806-6690.20210013info:eu-repo/semantics/openAccessBarros,Nara Vanessa dos AnjosAbreu,Bruna Barbosa deRocha,Maurisrael de MouraAraújo,Marcos Antônio da MotaMoreira-Araújo,Regilda Saraiva dos Reiseng2021-06-09T00:00:00Zoai:scielo:S1806-66902021000100411Revistahttp://www.ccarevista.ufc.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||alekdutra@ufc.br|| ccarev@ufc.br1806-66900045-6888opendoar:2021-06-09T00:00Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC)false |
dc.title.none.fl_str_mv |
In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars |
title |
In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars |
spellingShingle |
In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars Barros,Nara Vanessa dos Anjos Vigna unguiculata Thermal processing Bioactive compounds In vitro digestion |
title_short |
In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars |
title_full |
In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars |
title_fullStr |
In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars |
title_full_unstemmed |
In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars |
title_sort |
In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars |
author |
Barros,Nara Vanessa dos Anjos |
author_facet |
Barros,Nara Vanessa dos Anjos Abreu,Bruna Barbosa de Rocha,Maurisrael de Moura Araújo,Marcos Antônio da Mota Moreira-Araújo,Regilda Saraiva dos Reis |
author_role |
author |
author2 |
Abreu,Bruna Barbosa de Rocha,Maurisrael de Moura Araújo,Marcos Antônio da Mota Moreira-Araújo,Regilda Saraiva dos Reis |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Barros,Nara Vanessa dos Anjos Abreu,Bruna Barbosa de Rocha,Maurisrael de Moura Araújo,Marcos Antônio da Mota Moreira-Araújo,Regilda Saraiva dos Reis |
dc.subject.por.fl_str_mv |
Vigna unguiculata Thermal processing Bioactive compounds In vitro digestion |
topic |
Vigna unguiculata Thermal processing Bioactive compounds In vitro digestion |
description |
ABSTRACT The present work aimed to evaluate the contents of total phenolic compounds, total flavonoids and antioxidant activity, as well as to identify and quantify phenolic acids before and after simulated gastrointestinal digestion in vitro, in raw and cooked cowpea grains, of biofortified cultivars BRS Aracê and BRS Tumucumaque. The raw grains were analyzed as flour and the cooked grains were analyzed after maceration, before and after cooking and in the stages of the digestive process. The contents of total phenolic compounds were analyzed by the spectrophotometric method, using the reagent Folin-Ciocalteu, and total flavonoids using a spectrophotometric method with quercetin as standard. The antioxidant activity was evaluated using the free radical capture method ABTS (2,2'-azino-bis (3-ethylbenzothiazolino-6-sulfonic acid) and FRAP (Ferric Reducing Antioxidant Power). Eight phenolic acids were investigated, and the identification and quantification was performed by high performance liquid chromatography (HPLC), the content of total phenolic compounds and the antioxidant activity were reduced during cooking, but increased with simulated digestion in vitro, due to the release of bound forms. action of digestive enzymes, there was a difference in the behavior of the raw and cooked cultivars.The phenolic acids suffered degradation under gastrointestinal conditions, but the cultivars analyzed maintained compounds with relevant bioactivity (raw grain - gallic, caffeic and p-cumáric acids; cooked grain - acids and caffeine) and antioxidant activity, which can help protect against chronic non-communicable diseases, demonstrating that cowpea is a common food bioaccessible natural antioxidants. |
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=S1806-66902021000100411 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902021000100411 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.5935/1806-6690.20210013 |
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 |
Universidade Federal do Ceará |
publisher.none.fl_str_mv |
Universidade Federal do Ceará |
dc.source.none.fl_str_mv |
Revista Ciência Agronômica v.52 n.1 2021 reponame:Revista ciência agronômica (Online) instname:Universidade Federal do Ceará (UFC) instacron:UFC |
instname_str |
Universidade Federal do Ceará (UFC) |
instacron_str |
UFC |
institution |
UFC |
reponame_str |
Revista ciência agronômica (Online) |
collection |
Revista ciência agronômica (Online) |
repository.name.fl_str_mv |
Revista ciência agronômica (Online) - Universidade Federal do Ceará (UFC) |
repository.mail.fl_str_mv |
||alekdutra@ufc.br|| ccarev@ufc.br |
_version_ |
1750297490247122944 |