Total polyphenol content and antioxidant capacity of cowpea effect of variet and locality

Authors

  • Dalaram Sullaiman Ismael Department of Food Technology, College of Agriculture, Salahaddin University in Erbil

DOI:

https://doi.org/10.5219/508

Keywords:

Cowpea, total polyphenols, antioxidant capacity, locality

Abstract

Leguminous seeds belong to plant foods which are generally rich in phenolic compounds. Cowpea seeds are a major source of plant proteins and vitamins for man, feed for animals. Polyphenolic compounds are secondary metabolites of amino acids present in many plant species, including legume. Their content depends on various factors, such as cultivar, pedoclimatic and cultivation conditions. The influence of cultivar, locality on the total polyphenols (TPC) and antioxidant activity (TAC) of Cowpea seeds was studied. Cowpea cultivars were cultivated under different climatic conditions in Iraq Republic. The main objective of the present work was to consider the changes of total polyphenols content in dependence on variety and to evaluate an antioxidant potential of three Cowpea varieties (white, light brown and red color) in different localities of Erbil City in Kurdistan Region Iraq and to evaluate the content of bioactive compounds (polyphenolics) in legumes commonly utilized in the human diet in Iraq, to compare their antioxidant capacity and to evaluate the influence of grown locality on observed parameters. Total polyphenols were determined by the Lachman´s method and expressed as mg of Gallic acid equivalent per kg dry matter. Total antioxidant capacity was measured by the Brand-Williams method using a compound DPPH (2,2-diphenyl-1-picrylhydrazyl). Analysis of variance indicated significant differences (p <0.05) among locality and color for phenolic contents and antioxidant capacity. The various varieties of white color cowpea had significant influence on TPC and TAC and affected by locality too. From tested seeds the highest polyphenol content was measured in red color (802.323 ±15.937 - 825.700 ±8.494 mg.kg-1 GAE). The lowest value was in white color (480.195 ±15.286 - 721.952 ±25.004 mg.kg-1GAE).The similar trend was observed at values of TAC. The highest TAC value was determined in red color (28.709 ±15.937 - 34.777 ±8.494% DPPH). The lowest value was in white color (6.065 ±0.836% - 9.578 ±0.884% DPPH). The various varieties had significant influence on TPC and TAC according to used statistical analyses. Correlation between the phenolic contents and antioxidant activity was significantly positive (r = 0.783645). Our results confirmed that legumes can be a good source of bioactive compounds in the human nutrition.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Adom, K. K., Liu R. H. 2002. Antioxidant activity of grains. Journal of Agriculture and Food Chemistry 51, vol. 50, no. 21, p. 7825-7834. DOI: https://doi.org/10.1021/jf030404l

Akond, G. M. A. S. M., Khandaker, L., Berthold, J., Gates, L., Peters, K., Delong, H., Hossain, K. 2011. Anthocyanin, total polyphenols and antioxidant activity of common bean. American Journal of Food Technology, vol. 6, no. 5, p. 385-394. https://doi.org/10.3923/ajft.2011.385.394

Akond, M. A., Khandaker, L., Hossain, KG., Furuta, Y. 2010. Total polyphenol, polyphenol oxidase, antioxidant activity and color profiles of some wheat varieties from Bangladesh. Research Journal of Agriculture and Biological Sciences. vol. 6, no. 2, p. 186-190.

Amarowicz, R., Troszyńska, A., Baryłko-Pikielna, N., Shahidi, F. 2005. Polyphenolics extracts from legume seeds: Correlations between total antioxidant activity, total phenolics content, tannins content and astringency. Journal of Food Lipids, vol. 11, no. 4, p. 278-286. https://doi.org/10.1111/j.1745-4522.2004.01143.x DOI: https://doi.org/10.1111/j.1745-4522.2004.01143.x

Angel, A., Domont, G. B., Pedrosa, C., Ferreira, S. T. 2003. Functional properties of purified vicilins from cowpea (Vigna unguiculata) and pea (Pisum sativum) and cowpea protein isolate. Journal of agricultural and food chemistry, vol. 51, no. p. 19, p. 5792-5797. https://doi.org/10.1021/jf0340052 DOI: https://doi.org/10.1021/jf0340052

Brand-Williams, W., Cuvelier, M. E., Berste, C. 1995. Use free radical method to evaluate antioxidant activity. LWT - Food Science and Technology vol. 28, no. 1, p. 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5 DOI: https://doi.org/10.1016/S0023-6438(95)80008-5

Chillo, S., Laverse, J., Falcone, P., Protopapa, M., Del Nobile, A. 2008. Influence of the addition of buckwheat flour and durum wheat bran on spaghetti duality, Journal of Cereal Science, vol. 47, no. 2, p. 144-152. https://doi.org/10.1016/j.jcs.2007.03.004 DOI: https://doi.org/10.1016/j.jcs.2007.03.004

Godfray, H. C. J., Beddington, J. R., Crute, I. R., Haddad, L., D., Muir, J. F., Pretty, J., Robinson, S., Thomas, S. M., Toulmin, C. 2010. Food security: the challenge of feeding 9 billion people. Science., vol. 327, no. 5967, p. 812-818. https://doi.org/10.1126/science.1185383 DOI: https://doi.org/10.1126/science.1185383

Golam, M. A., Khandaker, L, Berthold, J., Gates, L., Peters, K., Delong, H., Hossain, K. 2011. Anthocyanin, total polyphenols and antioxidant activity of common bean. American Journal of Food Technology, vol. 6, no. 5, p. 385-394. https://doi.org/10.3923/ajft.2011.385.394 DOI: https://doi.org/10.3923/ajft.2011.385.394

Ismael, D. S., Vollmannova, A., Timoracka, M. 2013. Bioactive compounds in commonly utilized legume cultivars from iraq. Journal of Microbiology, Biotechnology and Food Sciences, vol. 2, Special no. 1, p. 2032-2042.

Kadam, S. S., Salunkhe, D. K. 1985. Nutritional composition, processing, and utilization of horse gram and moth bean. Food Science and Nutrition, vol. 22, no. 1, p. 1-26. https://doi.org/10.1080/10408398509527407 DOI: https://doi.org/10.1080/10408398509527407

Kavalcová, P., Bystrická, J., Tomáš, J., Karovičová, J., Kuchtová, V. 2014. Evaluation and comparing of the content of total polyphenols and antioxidant activity in onion, garlic and leek, Potravinarstvo, vol. 8, no. 1, p. 272-276. https://doi.org/10.5219/394 DOI: https://doi.org/10.5219/394

Kravic, N., Andelkovic, V., Sukalovic, V. H. T., Vuletic, M. 2009. Antioxidant activity in seeds of maize genotypes with different percentage of exotic germplasm. Genetika, vol. 41, no. 1, p. 21-28. https://doi.org/10.2298/GENSR0901021K DOI: https://doi.org/10.2298/GENSR0901021K

Lachman, J., Hamouz, K., Ćepl, J., Pivec, V., Šulc, M., Dvořák, P. 2006. Vliv vybraných faktorů na obsah polyfenolů a antioxidační aktivitu hlíz brambor. Chemické listy, vol. 100, no. 7, p. 522-527.

Lachman, J., Hejtmánková, A., Dudjak, E. 2003. Content polyphenolic antioxidants and phenol carboxylic acids in selected parts of yacon. Vitamins 2003 - Přírodní antioxidanty a volné radikály. Pardubice: Univerzita Pardubice, 89-97 p. ISBN 80-7194-549-8 Available online: http://www.agriculturejournals.cz/publicFiles/51932.pdf

Manach, C., Scalbert, H., Morand, C., Remesy, C., Jimenez, L. 2004. Polyphenols in foods and bioavailability. The American Journal. Clinical Nutrition, vol. 79, no. 5, p. 727-747. DOI: https://doi.org/10.1093/ajcn/79.5.727

McDougall, G. J., Stewart, D. 2005. The inhibitory effects of berry polyphenols on digestive enzymes. Biofactors, vol. 23, no. 4, p. 189-195. https://doi.org/10.1002/biof.5520230403 DOI: https://doi.org/10.1002/biof.5520230403

Mokgope L. B. 2007. Cowpea seed coats and their extracts: phenolic composition and use as antioxidants in sunflower oil: master thesis. South Africa: University of Pretoria, p. 111.

OdedejI, J. O., Oyeleke, W. A. 2011. Comparative studies on functional properties of whole and dehulled cowpea seed flour (Vigna unguiculata). Pakistan Journal of Nutrition, vol. 10, no. 9, p. 899-902. DOI: https://doi.org/10.3923/pjn.2011.899.902

Phillips, R. D., Mcwatters, K. H., Chinannan, M. S., Hung, Y., Beuchat, L. R., Sefa-Dedeh, S., Saki-dawson, E., Ngoddy, P., Nnanyelugo, D., Enwere, J., Komey, N. S. Liu k, Mensa-Rodriguez, V. M. J., Aberto, M. R., Manaca, D. E., Nadra, M. C. 2007. Antibacterial effect of phenolic compounds from different wines, Food Control, vol. 18, no. 2, p. 93-107. https://doi.org/10.1016/j.foodcont.2005.08.010 DOI: https://doi.org/10.1016/j.foodcont.2005.08.010

Papoulias, E., Siomos, A. S., Koukounaras, A., Gerasopoulos, D., Kazakis, E. 2009. Effects of genetic, pre- and post-harvest factors on phenolic content and antioxidant capacity of white Asparagus spears. International Journal of Molecular Sciences, vol. 10, no. 12, p. 5370-5380. https://doi.org/10.3390/ijms1012537 DOI: https://doi.org/10.3390/ijms10125370

Poblaciones, M., Rodrigo, S. M., Santamaría, O. 2013. Evaluation of the Potential of Peas (Pisum sativum L.) to Be Used in Selenium biofortification Programs Under Mediterranean Conditions, Biological Trace Element Research, vol. 151, no. 1, p. 132-137. https://doi.org/10.1007/s12011-012-9539-x DOI: https://doi.org/10.1007/s12011-012-9539-x

Siddhuraju, P., Becker, K. 2007. The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata (L.) Walp.) seed extracts. Journal of Food Chemistry, vol. 101, no. 1, p. 10-19. https://doi.org/10.1016/j.foodchem.2006.01.004 DOI: https://doi.org/10.1016/j.foodchem.2006.01.004

Soobrattee, M. A., Neergheen, V. S., Luximon-ramma, A., Aruomab, O. I., and Bahorun, T. 2005. Phenolics as potential antioxidant therapeutic agents: Mechanism and actions. Mutation Research, vol. 579, no. 1-2, p. 200-213. https://doi.org/10.1016/j.mrfmmm.2005.03.023 DOI: https://doi.org/10.1016/j.mrfmmm.2005.03.023

Sreerama, Y. N., Sashikala, V. B., Pratape, V. M., Singh, V. 2012. Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chemistry, vol. 131, no. 2, p. 462-468. https://doi.org/10.1016/j.mrfmmm.2005.03.023 DOI: https://doi.org/10.1016/j.foodchem.2011.09.008

Van der Zwan, L. P., Scheffer, P. G., Dekker, J. M., Stehouwer, C. D. A., Heine, R. J., Teerlink, T. 2010. Hyperglycemia and oxidative stress strengthen the association between amyeloperoxidase and blood pressure. Hypertension, vol. 55, no. 6, p. 1366-1372. https://doi.org/10.1161/HYPERTENSIONAHA.109.147231 DOI: https://doi.org/10.1161/HYPERTENSIONAHA.109.147231

Warington, R. T., Hale, A. L., Schewery, D. C., Whitaker, D. W., Blessington, T., Miller, J. C. 2002. Variability and antioxidant activity in cowpea (Vigna unguiculata L. Walp.) as influenced by genotype and postharvest rehydration. HortScience, vol. 37, p. 738.

Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., Prior, R. L. 2006. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. Journal of Agricultural and Food Chemistry, vol. 54, no. 11, p. 4069-4075. https://doi.org/10.1021/jf060300l DOI: https://doi.org/10.1021/jf060300l

Downloads

Published

2015-10-15

How to Cite

Ismael, D. S. (2015). Total polyphenol content and antioxidant capacity of cowpea effect of variet and locality. Potravinarstvo Slovak Journal of Food Sciences, 9(1), 358–364. https://doi.org/10.5219/508