Does a sorghum-cowpea composite porridge hold promise for contributing to alleviating oxidative stress?

The effect of compositing red non-tannin sorghum with cream-coloured cowpea and porridge preparation on phenolic profile and radical scavenging activity was studied. A maize–soybean composite porridge representing a similar product on the South African market was used as reference sample. UPLC–QToF-MS-ESI was used to determine phenolic composition of the grain flours, their composites and porridges. Total phenolic content was determined using Folin–Ciocalteu method while radical scavenging activity was determined using the ABTS, DPPH and NO radical scavenging assays. Four benzoic acid derivatives and five cinnamic acid derivatives were identified in the samples. The predominant flavonoid subclasses identified in sorghum were flavan-3-ols, flavanones and flavones while cowpea had mainly flavan-3-ols and flavonols with soybean having mainly isoflavones. Compositing the cereals with legumes significantly (p < 0.01) increased their total flavonoid content and radical scavenging activities. Sorghum–cowpea composite porridge showed better promise in contributing to alleviating radical induced oxidative stress than maize–soybean composite porridge.http://www.elsevier.com/locate/foodchemhb201

Effect of simulated in vitro upper gut digestion of processed cowpea beans on phenolic composition, antioxidant properties and cellular protection

The effect of simulated in vitro upper gut digestion on the phenolic composition and antioxidant properties of processed cowpea beans was studied. The samples comprised four cowpea cultivars: a cream, brownish-cream and two reddish-brown cultivars. Dry cowpea seeds were soaked in water, blended into paste and deep-fried in vegetable oil. The fried samples were taken through in vitro upper gut digestion followed by freeze-drying of the supernatant. Phenolic composition of extracts from the supernatants were determined using HPLC-MS. Radical scavenging activities were documented using the TEAC, ORAC and nitric oxide (NO) assays. In vitro digestion of the processed cowpeas resulted in phenolic-peptide complexes that were identified for the first time, and decreased extractable phenolic compounds. However, the radical scavenging activities increased. The processed cowpeas and their digests inhibited cellular NO production, and oxidative DNA and cellular damage. In conclusion, deep-fried cowpeas when consumed, could potentially help alleviate oxidative stress-related conditions.The Canada Foundation for Innovation (New Opportunities Fund), the South African Department of Science and Technology/National Research Foundation’s (DST/NRF) Centre of Excellence in Food Security, and the University of Pretoria’s Postdoctoral Fellowship Fund.https://www.elsevier.com/locate/foodres2022-10-23hj2022AnatomyConsumer ScienceFood Scienc

Does a sorghum–cowpea composite porridge hold promise for contributing to alleviating oxidative stress?

The effect of compositing red non-tannin sorghum with cream-coloured cowpea and porridge preparation on phenolic profile and radical scavenging activity was studied. A maize–soybean composite porridge representing a similar product on the South African market was used as reference sample. UPLC–QToF-MS-ESI was used to determine phenolic composition of the grain flours, their composites and porridges. Total phenolic content was determined using Folin–Ciocalteu method while radical scavenging activity was determined using the ABTS, DPPH and NO radical scavenging assays. Four benzoic acid derivatives and five cinnamic acid derivatives were identified in the samples. The predominant flavonoid subclasses identified in sorghum were flavan-3-ols, flavanones and flavones while cowpea had mainly flavan-3-ols and flavonols with soybean having mainly isoflavones. Compositing the cereals with legumes significantly (p < 0.01) increased their total flavonoid content and radical scavenging activities. Sorghum–cowpea composite porridge showed better promise in contributing to alleviating radical induced oxidative stress than maize–soybean composite porridge.http://www.elsevier.com/locate/foodchemhb201