2 research outputs found
Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis var. carilla
Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum Lactobacillus
plantarum (PF) or with the natural microorganisms present in the flour (NF) and subsequent heat
treatment in an autoclave were prepared to study the effect of fermentation on the antioxidant vitamin
content and on the antioxidant capacity. Bacterial counts and pH values, vitamins C and E, carotenoids,
glutathione (GSH), superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping
capacity (PRTC), lipid peroxidation in unilamillar liposomes, and Trolox equivalent antioxidant capacity
(TEAC) were evaluated in raw and processed cowpea flours. ç-Tocopherol and ä-tocopherol were
found in raw cowpea, whereas vitamin C and carotenoids were not detected. An increase in the
vitamin E activity was observed in PF, whereas vitamin C and carotenoids were not detected in
fermented cowpea flours. Fermentation or heat treatment in an autoclave after fermentation produced
processed cowpea flours with lower PRTC, glutathione content, and SOD-like activity than those of
the raw seeds. However, those processes increased the capacity to inhibit the lipid peroxidation in
unilamellar lipoposomes and TEAC. According to the results obtained in this study, the fermentation
of cowpeas (naturally or with L. plantarum) and fermentation and subsequent heat treatment in an
autoclave are good processes to obtain functional cowpea flours having higher antioxidant capacity
than the raw legumePeer reviewe
Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis var. carilla
Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum Lactobacillus
plantarum (PF) or with the natural microorganisms present in the flour (NF) and subsequent heat
treatment in an autoclave were prepared to study the effect of fermentation on the antioxidant vitamin
content and on the antioxidant capacity. Bacterial counts and pH values, vitamins C and E, carotenoids,
glutathione (GSH), superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping
capacity (PRTC), lipid peroxidation in unilamillar liposomes, and Trolox equivalent antioxidant capacity
(TEAC) were evaluated in raw and processed cowpea flours. ç-Tocopherol and ä-tocopherol were
found in raw cowpea, whereas vitamin C and carotenoids were not detected. An increase in the
vitamin E activity was observed in PF, whereas vitamin C and carotenoids were not detected in
fermented cowpea flours. Fermentation or heat treatment in an autoclave after fermentation produced
processed cowpea flours with lower PRTC, glutathione content, and SOD-like activity than those of
the raw seeds. However, those processes increased the capacity to inhibit the lipid peroxidation in
unilamellar lipoposomes and TEAC. According to the results obtained in this study, the fermentation
of cowpeas (naturally or with L. plantarum) and fermentation and subsequent heat treatment in an
autoclave are good processes to obtain functional cowpea flours having higher antioxidant capacity
than the raw legumePeer reviewe