2,652
Views
17
CrossRef citations to date
0
Altmetric
Original Articles

Effect of simulated gastrointestinal digestion on the phenolic compound content and in vitro antioxidant capacity of processed Cowpea (V. unguiculata) cultivars

Efecto de la digestión gastrointestinal estimulada en el contenido de compuestos fenólicos y la capacidad antioxidante in-vitro de cultivos de judía de careta procesada (V. unguiculata)

, & ORCID Icon
Pages 391-399 | Received 07 Nov 2016, Accepted 19 Jan 2017, Published online: 29 Mar 2017

References

  • Benzie, I.F., & Szeto, Y. (1999). Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry, 47(2), 633–636. doi:10.1021/jf9807768 ​
  • Bermúdez-Soto, M.-J., Tomás-Barberán, F.-A., & García-Conesa, M.-T. (2007). Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chemistry, 102(3), 865–874. doi:10.1016/j.foodchem.2006.06.025
  • Bressani, R. (1985). Nutritive value of cowpea. In S.R. Singh & K.O. Rachie (Eds.), Cowpea research, procuction and utilization (pp. 353–359). New York: Wiley.
  • Brewer, M. (2011). Natural antioxidants: Sources, compounds, mechanisms of action, and potential applications. Comprehensive Reviews in Food Science and Food Safety, 10(4), 221–247. doi:10.1111/crf3.2011.10.issue-4
  • Cao, G., Alessio, H.M., & Cutler, R.G. (1993). Oxygen-radical absorbance capacity assay for antioxidants. Free Radical Biology and Medicine, 14(3), 303–311. doi:10.1016/0891-5849(93)90027-R
  • Dewanto, V., Wu, X., Adom, K.K., & Liu, R.H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 50(10), 3010–3014. doi:10.1021/jf0115589
  • Di Mattia, C., Martuscelli, M., Sacchetti, G., Scheirlinck, I., Beheydt, B., Mastrocola, D., et al. (2013). Effect of fermentation and drying on procyanidins, antiradical activity and reducing properties of cocoa beans. Food and Bioprocess Technology, 6(12), 3420–3432. doi:10.1007/s11947-012-1028-x
  • Faller, A.L.K., Fialho, E., & Liu, R.H. (2012). Cellular antioxidant activity of feijoada whole meal coupled with an in vitro digestion. Journal of Agricultural and Food Chemistry, 60(19), 4826–4832. doi:10.1021/jf300602w
  • Gawlik-Dziki, U., Świeca, M., Dziki, D., Baraniak, B., Tomiło, J., & Czyż, J. (2013). Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Food Chemistry, 138(2), 1621–1628. doi:10.1016/j.foodchem.2012.09.151
  • Gil-Izquierdo, A., Zafrilla, P., & Tomás-Barberán, F.A. (2002). An in vitro method to simulate phenolic compound release from the food matrix in the gastrointestinal tract. European Food Research and Technology, 214(2), 155–159. doi:10.1007/s00217-001-0428-3
  • Hachibamba, T., Dykes, L., Awika, J., Minnaar, A., & Duodu, K.G. (2013). Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties. International Journal of Food Science & Technology, 48(12), 2638–2649. doi:10.1111/ijfs.12260
  • Hiemori, M., Koh, E., & Mitchell, A.E. (2009). Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR). Journal of Agricultural and Food Chemistry, 57(5), 1908–1914. doi:10.1021/jf803153z
  • Ioannone, F., Di Mattia, C.D., De Gregorio, M., Sergi, M., Serafini, M., & Sacchetti, G. (2015). Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing. Food Chemistry, 174, 256–262. doi:10.1016/j.foodchem.2014.11.019
  • Knekt, P., Kumpulainen, J., Järvinen, R., Rissanen, H., Heliövaara, M., Reunanen, A., et al. (2002). Flavonoid intake and risk of chronic diseases. The American Journal of Clinical Nutrition, 76(3), 560–568.
  • Nderitu, A.M., Dykes, L., Awika, J.M., Minnaar, A., & Duodu, K.G. (2013). Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion. Food Chemistry, 141(3), 1763–1771. doi:10.1016/j.foodchem.2013.05.001
  • Oboh, G. (2006). Antioxidant properties of some commonly consumed and underutilized tropical legumes. European Food Research and Technology, 224(1), 61–65. doi:10.1007/s00217-006-0289-x
  • Ortega, N., Macià, A., Romero, M.-P., Reguant, J., & Motilva, M.-J. (2011). Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model. Food Chemistry, 124(1), 65–71. doi:10.1016/j.foodchem.2010.05.105
  • Pyrzynska, K., & Pękal, A. (2013). Application of free radical diphenylpicrylhydrazyl (DPPH) to estimate the antioxidant capacity of food samples. Analytical Methods, 5(17), 4288–4295. doi:10.1039/c3ay40367j
  • Rajamanikandan, S., Sindhu, T., Durgapriya, D., Sophia, D., Ragavendran, P., & Gopalakrishnan, V. (2011). Radical scavenging and antioxidant activity of ethanolic extract of Mollugo nudicaulis by in vitro assays. Indian Journal of Pharmaceutical Education and Research, 45(4), 310–316.
  • Sagratini, G., Caprioli, G., Maggi, F., Font, G., Giardinà, D., Mañes, J., et al. (2013). Determination of soyasaponins I and βg in raw and cooked legumes by solid phase extraction (SPE) coupled to liquid chromatography (LC)–mass spectrometry (MS) and assessment of their bioaccessibility by an in vitro digestion model. Journal of Agricultural and Food Chemistry, 61(8), 1702–1709. doi:10.1021/jf304136g
  • Shahidi, F. (1997). Natural antioxidants: Chemistry, health effects, and applications. Champaign, IL: The American Oil Chemists Society. AOCS Press. ​
  • Shahidi, F. (2006). Functional foods: Their role in health promotion and disease prevention. Journal of Food Science, 69(5), R146–R149. doi:10.1111/j.1365-2621.2004.tb10727.x
  • Siddhuraju, P. (2006). The antioxidant activity and free radical-scavenging capacity of phenolics of raw and dry heated moth bean (Vigna aconitifolia)(Jacq.) Marechal seed extracts. Food Chemistry, 99(1), 149–157. doi:10.1016/j.foodchem.2005.07.029
  • Siddhuraju, P., & Manian, S. (2007). The antioxidant activity and free radical-scavenging capacity of dietary phenolic extracts from horse gram (Macrotyloma uniflorum (Lam.) Verdc.) seeds. Food Chemistry, 105(3), 950–958. doi:10.1016/j.foodchem.2007.04.040
  • Wang, S., Melnyk, J.P., Tsao, R., & Marcone, M.F. (2011). How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health. Food Research International, 44(1), 14–22. doi:10.1016/j.foodres.2010.09.028