Effect of Processing on the Antioxidant Vitamins and Antioxidant Capacity of Vigna sinensis Var. Carilla
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- 作者：Rosa Doblado ; Henryk Zielinski ; Mariusz Piskula ; Halina Kozlowska ; Rosario Muñ ; oz ; Juana Frí ; as ; and Concepció ; n Vidal-Valverde
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：February 23, 2005
- 年：2005
- 卷：53
- 期：4
- 页码：1215 - 1222
- 全文大小：110K
- 年卷期：v.53,no.4(February 23, 2005)
- ISSN：1520-5118
文摘
Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum Lactobacillusplantarum (PF) or with the natural microorganisms present in the flour (NF) and subsequent heattreatment in an autoclave were prepared to study the effect of fermentation on the antioxidant vitamincontent 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-trappingcapacity (PRTC), lipid peroxidation in unilamillar liposomes, and Trolox equivalent antioxidant capacity(TEAC) were evaluated in raw and processed cowpea flours. 
-Tocopherol and 
-tocopherol werefound in raw cowpea, whereas vitamin C and carotenoids were not detected. An increase in thevitamin E activity was observed in PF, whereas vitamin C and carotenoids were not detected infermented cowpea flours. Fermentation or heat treatment in an autoclave after fermentation producedprocessed cowpea flours with lower PRTC, glutathione content, and SOD-like activity than those ofthe raw seeds. However, those processes increased the capacity to inhibit the lipid peroxidation inunilamellar lipoposomes and TEAC. According to the results obtained in this study, the fermentationof cowpeas (naturally or with L. plantarum) and fermentation and subsequent heat treatment in anautoclave are good processes to obtain functional cowpea flours having higher antioxidant capacitythan the raw legume.Keywords: Cowpeas; natural fermentation; Lactobacillus plantarum fermentation; antioxidant vitamins;antioxidant capacity
-Tocopherol and -tocopherol werefound in raw cowpea, whereas vitamin C and carotenoids were not detected. An increase in thevitamin E activity was observed in PF, whereas vitamin C and carotenoids were not detected infermented cowpea flours. Fermentation or heat treatment in an autoclave after fermentation producedprocessed cowpea flours with lower PRTC, glutathione content, and SOD-like activity than those ofthe raw seeds. However, those processes increased the capacity to inhibit the lipid peroxidation inunilamellar lipoposomes and TEAC. According to the results obtained in this study, the fermentationof cowpeas (naturally or with L. plantarum) and fermentation and subsequent heat treatment in anautoclave are good processes to obtain functional cowpea flours having higher antioxidant capacitythan the raw legume.Keywords: Cowpeas; natural fermentation; Lactobacillus plantarum fermentation; antioxidant vitamins;antioxidant capacity