Phytochemical and functional characterization of phenolic compounds from cowpea (Vigna unguiculata (l.) walp.) obtained by green extraction technologies

Autores
Avanza, María Victoria; Álvarez Rivera, Gerardo; Cifuentes, Alejandro; Mendiola, José A.; Ibáñez, Elena
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work presents a green, downstream process, from extraction to phytochemical characterization and bioactivity testing, to obtain and evaluate the functional properties of phenolic compounds from cowpea (Vigna unguiculata (L.) Walp.) seeds and pods. Phenolic-rich extracts were obtained by pressurized liquid extraction (PLE). The main factors affecting the extraction conditions (temperature and solvent) were optimized in order to attain extracts with the highest extraction yield, antioxidant capacity, and total phenolic content. The optimal extraction conditions were 1:1 ethanol:water at 170◦C with one extraction cycle for seeds and three extraction cycles for pods. Phenolic compounds of optimal extract were analyzed by UHPLC-q-TOF-MS/MS (quadrupole-time of flight tandem MS). The obtained PLE-extracts exhibited higher phenolic content and antioxidant activity compared to conventional extraction procedures. The in vitro anti-neurodegenerative potential of extracts was measured through Acetylcholinesterase (AChE) inhibition assay. The results revealed the higher bioactivity observed in cowpea pod samples compared to seed extracts, which might be related to higher levels of quercetin and quercetin glycosides, kaempferol diglucoside, and other tetrahydroxylated flavones and flavonols identified in these samples. These results also provide an added-value benefit to the cultivation of this legume, considering the high potential of cowpea phenolic extracts as nutraceutical and functional ingredients in food formulations.
Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Álvarez Rivera, Gerardo. Institute of Food Science Research; España
Fil: Cifuentes, Alejandro. Institute of Food Science Research; España
Fil: Mendiola, José A.. Institute of Food Science Research; España
Fil: Ibáñez, Elena. Institute of Food Science Research; España
Materia
ACETYLCHOLINESTERASE
ANTIOXIDANT CAPACITY
COWPEA
GREEN EXTRACTION
NEUROPROTECTIVE PROPERTIES
PHENOLIC COMPOUNDS
PRESSURIZED LIQUID EXTRACTION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/137312
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/137312
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Phytochemical and functional characterization of phenolic compounds from cowpea (Vigna unguiculata (l.) walp.) obtained by green extraction technologiesAvanza, María VictoriaÁlvarez Rivera, GerardoCifuentes, AlejandroMendiola, José A.Ibáñez, ElenaACETYLCHOLINESTERASEANTIOXIDANT CAPACITYCOWPEAGREEN EXTRACTIONNEUROPROTECTIVE PROPERTIESPHENOLIC COMPOUNDSPRESSURIZED LIQUID EXTRACTIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work presents a green, downstream process, from extraction to phytochemical characterization and bioactivity testing, to obtain and evaluate the functional properties of phenolic compounds from cowpea (Vigna unguiculata (L.) Walp.) seeds and pods. Phenolic-rich extracts were obtained by pressurized liquid extraction (PLE). The main factors affecting the extraction conditions (temperature and solvent) were optimized in order to attain extracts with the highest extraction yield, antioxidant capacity, and total phenolic content. The optimal extraction conditions were 1:1 ethanol:water at 170◦C with one extraction cycle for seeds and three extraction cycles for pods. Phenolic compounds of optimal extract were analyzed by UHPLC-q-TOF-MS/MS (quadrupole-time of flight tandem MS). The obtained PLE-extracts exhibited higher phenolic content and antioxidant activity compared to conventional extraction procedures. The in vitro anti-neurodegenerative potential of extracts was measured through Acetylcholinesterase (AChE) inhibition assay. The results revealed the higher bioactivity observed in cowpea pod samples compared to seed extracts, which might be related to higher levels of quercetin and quercetin glycosides, kaempferol diglucoside, and other tetrahydroxylated flavones and flavonols identified in these samples. These results also provide an added-value benefit to the cultivation of this legume, considering the high potential of cowpea phenolic extracts as nutraceutical and functional ingredients in food formulations.Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Álvarez Rivera, Gerardo. Institute of Food Science Research; EspañaFil: Cifuentes, Alejandro. Institute of Food Science Research; EspañaFil: Mendiola, José A.. Institute of Food Science Research; EspañaFil: Ibáñez, Elena. Institute of Food Science Research; EspañaMolecular Diversity Preservation International2021-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/137312Avanza, María Victoria; Álvarez Rivera, Gerardo; Cifuentes, Alejandro; Mendiola, José A.; Ibáñez, Elena; Phytochemical and functional characterization of phenolic compounds from cowpea (Vigna unguiculata (l.) walp.) obtained by green extraction technologies; Molecular Diversity Preservation International; Agronomy; 11; 1; 1-2021; 1-182073-4395CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2073-4395/11/1/162info:eu-repo/semantics/altIdentifier/doi/10.3390/agronomy11010162info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:41:52Zoai:ri.conicet.gov.ar:11336/137312instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:41:53.188CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Phytochemical and functional characterization of phenolic compounds from cowpea (Vigna unguiculata (l.) walp.) obtained by green extraction technologies
title Phytochemical and functional characterization of phenolic compounds from cowpea (Vigna unguiculata (l.) walp.) obtained by green extraction technologies
spellingShingle Phytochemical and functional characterization of phenolic compounds from cowpea (Vigna unguiculata (l.) walp.) obtained by green extraction technologies
Avanza, María Victoria
ACETYLCHOLINESTERASE
ANTIOXIDANT CAPACITY
COWPEA
GREEN EXTRACTION
NEUROPROTECTIVE PROPERTIES
PHENOLIC COMPOUNDS
PRESSURIZED LIQUID EXTRACTION
title_short Phytochemical and functional characterization of phenolic compounds from cowpea (Vigna unguiculata (l.) walp.) obtained by green extraction technologies
title_full Phytochemical and functional characterization of phenolic compounds from cowpea (Vigna unguiculata (l.) walp.) obtained by green extraction technologies
title_fullStr Phytochemical and functional characterization of phenolic compounds from cowpea (Vigna unguiculata (l.) walp.) obtained by green extraction technologies
title_full_unstemmed Phytochemical and functional characterization of phenolic compounds from cowpea (Vigna unguiculata (l.) walp.) obtained by green extraction technologies
title_sort Phytochemical and functional characterization of phenolic compounds from cowpea (Vigna unguiculata (l.) walp.) obtained by green extraction technologies
dc.creator.none.fl_str_mv Avanza, María Victoria
Álvarez Rivera, Gerardo
Cifuentes, Alejandro
Mendiola, José A.
Ibáñez, Elena
author Avanza, María Victoria
author_facet Avanza, María Victoria
Álvarez Rivera, Gerardo
Cifuentes, Alejandro
Mendiola, José A.
Ibáñez, Elena
author_role author
author2 Álvarez Rivera, Gerardo
Cifuentes, Alejandro
Mendiola, José A.
Ibáñez, Elena
author2_role author
author
author
author
dc.subject.none.fl_str_mv ACETYLCHOLINESTERASE
ANTIOXIDANT CAPACITY
COWPEA
GREEN EXTRACTION
NEUROPROTECTIVE PROPERTIES
PHENOLIC COMPOUNDS
PRESSURIZED LIQUID EXTRACTION
topic ACETYLCHOLINESTERASE
ANTIOXIDANT CAPACITY
COWPEA
GREEN EXTRACTION
NEUROPROTECTIVE PROPERTIES
PHENOLIC COMPOUNDS
PRESSURIZED LIQUID EXTRACTION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work presents a green, downstream process, from extraction to phytochemical characterization and bioactivity testing, to obtain and evaluate the functional properties of phenolic compounds from cowpea (Vigna unguiculata (L.) Walp.) seeds and pods. Phenolic-rich extracts were obtained by pressurized liquid extraction (PLE). The main factors affecting the extraction conditions (temperature and solvent) were optimized in order to attain extracts with the highest extraction yield, antioxidant capacity, and total phenolic content. The optimal extraction conditions were 1:1 ethanol:water at 170◦C with one extraction cycle for seeds and three extraction cycles for pods. Phenolic compounds of optimal extract were analyzed by UHPLC-q-TOF-MS/MS (quadrupole-time of flight tandem MS). The obtained PLE-extracts exhibited higher phenolic content and antioxidant activity compared to conventional extraction procedures. The in vitro anti-neurodegenerative potential of extracts was measured through Acetylcholinesterase (AChE) inhibition assay. The results revealed the higher bioactivity observed in cowpea pod samples compared to seed extracts, which might be related to higher levels of quercetin and quercetin glycosides, kaempferol diglucoside, and other tetrahydroxylated flavones and flavonols identified in these samples. These results also provide an added-value benefit to the cultivation of this legume, considering the high potential of cowpea phenolic extracts as nutraceutical and functional ingredients in food formulations.
Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Álvarez Rivera, Gerardo. Institute of Food Science Research; España
Fil: Cifuentes, Alejandro. Institute of Food Science Research; España
Fil: Mendiola, José A.. Institute of Food Science Research; España
Fil: Ibáñez, Elena. Institute of Food Science Research; España
description This work presents a green, downstream process, from extraction to phytochemical characterization and bioactivity testing, to obtain and evaluate the functional properties of phenolic compounds from cowpea (Vigna unguiculata (L.) Walp.) seeds and pods. Phenolic-rich extracts were obtained by pressurized liquid extraction (PLE). The main factors affecting the extraction conditions (temperature and solvent) were optimized in order to attain extracts with the highest extraction yield, antioxidant capacity, and total phenolic content. The optimal extraction conditions were 1:1 ethanol:water at 170◦C with one extraction cycle for seeds and three extraction cycles for pods. Phenolic compounds of optimal extract were analyzed by UHPLC-q-TOF-MS/MS (quadrupole-time of flight tandem MS). The obtained PLE-extracts exhibited higher phenolic content and antioxidant activity compared to conventional extraction procedures. The in vitro anti-neurodegenerative potential of extracts was measured through Acetylcholinesterase (AChE) inhibition assay. The results revealed the higher bioactivity observed in cowpea pod samples compared to seed extracts, which might be related to higher levels of quercetin and quercetin glycosides, kaempferol diglucoside, and other tetrahydroxylated flavones and flavonols identified in these samples. These results also provide an added-value benefit to the cultivation of this legume, considering the high potential of cowpea phenolic extracts as nutraceutical and functional ingredients in food formulations.
publishDate 2021
dc.date.none.fl_str_mv 2021-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/137312
Avanza, María Victoria; Álvarez Rivera, Gerardo; Cifuentes, Alejandro; Mendiola, José A.; Ibáñez, Elena; Phytochemical and functional characterization of phenolic compounds from cowpea (Vigna unguiculata (l.) walp.) obtained by green extraction technologies; Molecular Diversity Preservation International; Agronomy; 11; 1; 1-2021; 1-18
2073-4395
CONICET Digital
CONICET
url http://hdl.handle.net/11336/137312
identifier_str_mv Avanza, María Victoria; Álvarez Rivera, Gerardo; Cifuentes, Alejandro; Mendiola, José A.; Ibáñez, Elena; Phytochemical and functional characterization of phenolic compounds from cowpea (Vigna unguiculata (l.) walp.) obtained by green extraction technologies; Molecular Diversity Preservation International; Agronomy; 11; 1; 1-2021; 1-18
2073-4395
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2073-4395/11/1/162
info:eu-repo/semantics/altIdentifier/doi/10.3390/agronomy11010162
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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