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Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea ( Vigna unguiculata ) varieties
Author(s) -
Hachibamba Twambo,
Dykes Linda,
Awika Joseph,
Minnaar Amanda,
Duodu Kwaku G.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12260
Subject(s) - vigna , food science , digestion (alchemy) , chemistry , flavonols , antioxidant , composition (language) , phenols , enzyme , polyphenol , biochemistry , botany , biology , chromatography , linguistics , philosophy
Summary Consumption of diets rich in phenolic compounds has been associated with reduced risk of chronic diseases. The effect of cooking and simulated gastrointestinal digestion on phenolic compounds and antioxidant properties of two cowpea ( V igna unguiculata ) types was determined. Phenolic acids, flavan‐3‐ols and flavonols were the main groups of phenolic compounds identified. Cooking and simulated enzyme digestion of the cooked cowpea samples rendered some phenolics less extractable (possibly by promoting binding with other food components) or more extractable (possibly by release of bound forms). Total phenolic contents and radical scavenging properties of the cowpeas were reduced upon cooking, but increased upon simulated enzyme digestion. Cowpea extracts inhibited human LDL oxidation at a concentration of 2 mg mL −1 possibly due to their phenolic content. Phenolic compounds in cowpea can potentially protect against cardiovascular diseases for which LDL oxidation is a risk factor.