Bioactive phenolic compounds of cowpeas (Vigna sinensis L.). Modifications by fermentations with natural microflora and with Lactobacillus plantarum ATCC 14917
2005
Dueñas, Montserrat | Fernández, Dolores | Hernández, M. Teresa | Estrella, Isabel | Muñoz, Rosario
In this work we have determined the phenolic composition of raw cowpeas (Vigna sinensis L) of the variety Carilla by HPLC/PAD/MS and have studied the effect of fermentation, both spontaneous and with Lactobacillus plantarum ATCC 14917, on the phenolic compounds. This variety contains mainly ferulic and p-coumaric acids esterified with aldaric acids, together with the cis and trans isomers of the corresponding free acids. Hydroxybenzoic acids such as gallic, vanillic, p-hydroxybenzoic and protocatechuic were also found, along with flavonols such as amyricetin glucoside, mono- and diglycosides of quercetin and a quercetin diglycoside acylated with ferulic acid. Fermentation, both spontaneous and inoculated, modifies the content of phenolic compounds, but differently in each case. The antioxidant activity as free radical-scavenging activity has also been evaluated. Fermentation followed by heating has been shown to be a very effective process to increase the functionality of this variety of V sinensis. For this reason, this cowpea variety could be used as an ingredient to obtain high value-added flours.
显示更多 [+] 显示较少 [-]The authors are grateful to the Spanish Comision Interministerial de Ciencia y Tecnologia (AGL2000- 1609-C02) and also to the Comunidad Autonoma de Madrid for a predoctoral grant.
显示更多 [+] 显示较少 [-]Peer reviewed
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