Effect of simulated in vitro upper gut digestion of processed cowpea beans on phenolic composition, antioxidant properties and cellular protection
| dc.contributor.author | Apea-Bah, Franklin B. | |
| dc.contributor.author | Serem, June Cheptoo | |
| dc.contributor.author | Bester, Megan Jean | |
| dc.contributor.author | Duodu, Kwaku Gyebi | |
| dc.contributor.author | Beta, Trust | |
| dc.contributor.email | gyebi.duodu@up.ac.za | en_US |
| dc.date.accessioned | 2022-05-20T08:47:20Z | |
| dc.date.issued | 2021-12 | |
| dc.description.abstract | 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. | en_US |
| dc.description.department | Anatomy | en_US |
| dc.description.department | Consumer Science | en_US |
| dc.description.department | Food Science | en_US |
| dc.description.embargo | 2022-10-23 | |
| dc.description.librarian | hj2022 | en_US |
| dc.description.sponsorship | 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. | en_US |
| dc.description.uri | https://www.elsevier.com/locate/foodres | en_US |
| dc.identifier.citation | Apea-Bah, F.B., Serem, J.C., Bester, M.J. et al. 2021, 'Effect of simulated in vitro upper gut digestion of processed cowpea beans on phenolic composition, antioxidant properties and cellular protection', Food Research International, vol. 150, part A, art. 110750, pp. 1-12, doi : 10.1016/j.foodres.2021.110750. | en_US |
| dc.identifier.issn | 0963-9969 (print) | |
| dc.identifier.issn | 1873-7145 (online) | |
| dc.identifier.other | 10.1016/j.foodres.2021.110750 | |
| dc.identifier.uri | https://repository.up.ac.za/handle/2263/85602 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.rights | © 2021 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Research International. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Food Research International, vol. 150, part A, art. 110750, pp. 1-12, 2021. doi : 10.1016/j.foodres.2021.110750. | en_US |
| dc.subject | Vigna unguiculata | en_US |
| dc.subject | Digests | en_US |
| dc.subject | Phenolic acids | en_US |
| dc.subject | Flavonoids | en_US |
| dc.subject | Phenolic-peptide interactions | en_US |
| dc.subject | Murine fibroblasts | en_US |
| dc.subject | Deoxyribonucleic acid (DNA) | en_US |
| dc.subject | DNA protection | en_US |
| dc.subject | Antioxidants | en_US |
| dc.subject | HPLC-MS | en_US |
| dc.subject | Cowpeas (Vigna unguiculata) | en_US |
| dc.subject.other | Health sciences articles SDG-03 | |
| dc.subject.other | SDG-03: Good health and well-being | |
| dc.title | Effect of simulated in vitro upper gut digestion of processed cowpea beans on phenolic composition, antioxidant properties and cellular protection | en_US |
| dc.type | Postprint Article | en_US |