Legume Research-An International Journal

Proximate, Anthocyanin and Oligomeric Proanthocyanidin Compositions of Cowpeas [Vigna unguiculata (L.) Walp] Cultivated in Southwest Japan

DOI: 10.18805/LR-478    | Article Id: LR-478 | Page : 359-364
Citation :- Proximate, Anthocyanin and Oligomeric Proanthocyanidin Compositions of Cowpeas [Vigna unguiculata (L.) Walp] Cultivated in Southwest Japan.Legume Research-An International Journal.2020.(43):359-364
Ayane Orita, Ayumi Musou–Yahada, Toshihiko Shoji, Tomoyuki Oki and Hideaki Ohta hohta@nakamura-u.ac.jp
Address : Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University, 5-7-1, Befu, Johnan-Ku, Fukuoka, 814-0198, Japan.
Submitted Date : 22-01-2019
Accepted Date : 2-11-2019
First Online:

Abstract

Cowpea (Vigna unguiculata) is one of the traditional ingredients of Japan. The objective of this study was to investigate the nutritional and chemical composition, and the biological activities of cowpea grown in Okinawa region, a subtropical area located in south west Japan. This study demonstrated that the protein and dietary fiber content of cowpea grown in the Okinawa region was similar to that of cowpeas grown in other countries. In addition, it was found that the sodium content and anthocyanin composition of cowpeas grown in the Okinawa region was different from that grown in other regions of Japan; however, no significant differences were observed in proanthocyanidin composition and content among the cowpeas grown in different cultivation areas in Japan.

Keywords

Anthocyanins Cowpea Proanthocyanidin oligomers Proximate composition

References

  1. Ajeigbe, H. A., Ihedioha, D., Chikoye, D. (2008). Variation in physico–chemical properties of seed of selected improved varieties of cowpea as it relates to industrial utilization of the crop. African Journal of Biotechnology. 7: 3642-3647.
  2. Amarowicz, R. and Pegg, R. B. (2008). Legumes as a source of natural antioxidants. European Journal of Lipid Science and Technology. 110: 865-878.
  3. Ames, B. N., Shigenaga, M. K. Hagen, T. M. (1993). Oxidants, antioxidants and the degenerative diseases of aging. Proceedings of the National Academy of Sciences of the United States of America. 90: 7915-7922.DOI: 10.1073/pnas.90.17.7915
  4. Ano, A. O. and Ubochi, C. I. (2008). Nutrient composition of climbing and prostrate vegetable cowpea accessions. African Journal of Biotechnology. 7: 3795-3798.
  5. Association of Official Analytical Chemists (1990) Official Methods of Analysis, 15th ed; Heleich K.
  6. Asp, N. G., Johansson, C. G., Hallmer, H., Siljestroem, M. (1983). Rapid enzymic assay of insoluble and soluble dietary fiber. Journal of Agricultural and Food Chemistry. 31: 476-482.
  7. Dueñas, M., Sun, B., Hernández, T., Estrella, I., Spranger, M. I. (2003). Proanthocyanidin composition in the seed coat of lentils (Lens culinaris L.). Journal of Agricultural and Food Chemistry. 51: 7999-8004.
  8. Eashwarage, I. S., Herath, H. M. T., Gunathilake, K. G. T. (2017). Dietary fibre, resistant starch and in-vitro starch digestibility of selected elevencommonly consumed legumes (mung bean, cowpea, soybean, and horse Gram) in Sri Lanka. Research Journal of Chemical Sciences. 7: 27-33.
  9. FAO. (2016). (http://faostat.fao.org)
  10. Gu, L., Kelm, M. A., Hammerstone, J. F., Beecher, G., Holden, J., Haytowitz, D. Prior, R. L. (2004). Concentrations of proanthocyanidins in common foods and estimations of normal consumption. The Journal of Nutrition. 134: 613-617. DOI: 10.1093/jn/134.3.613
  11. Ha, T. J., Lee, M. H., Jeong, Y. N., Lee, J. H., Han, S. I., Park, C. H., Park, K. Y. (2010). Anthocyanins in cowpea [Vigna unguiculata (L.) Walp. ssp. unguiculata]. Food Science and Biotechnology. 19: 821-826.
  12. Key, T. J., Schatzkin, A., Willett, W. C., Allen, N. E., Spencer, E. A., Travis, R. C. (2004). Diet, nutrition and the prevention of cancer. Public Health Nutrition. 7: 187-200. DOI: 10.1079/PHN2003588
  13. Obara, M., Masumoto, S., Ono, Y., Ozaki, Y., Shoji, T. (2016). Procyanidin Concentrations and H–ORAC of Apples Cultivated in Japan. Food Science and Technology Research. 22: 563-568.
  14. Ohashi, Y., Mastumura, A., Imahori, Y. and Daimon, H. (2013). The production and use of black azuki beans (cowpea) in Miyako-    islands, Okinawa. Presented at 236th Crop Science Society of Japan, Kagoshima. pp. 240 (in Japanese).
  15. Ojwang, L. O., Dykes, L., Awika, J. M. (2012). Ultra performance liquid chromatography–tandem quadrupole mass spectrometry profiling of anthocyanins and flavonols in cowpea (Vigna unguiculata) of varying genotypes. Journal of Agricultural and Food Chemistry. 60: 3735-3744.
  16. Ojwang, L. O., Banerjee, N., Noratto, G. D., Angel–Morales, G., Hachibamba, T., Awika, J. M., Mertens-Talcott, S. U. (2015). Polyphenolic extracts from cowpea (Vigna unguiculata) protect colonic myofibroblasts (CCD18Co cells) from lipopolysaccharide (LPS)–induced inflammation–modulation of microRNA 126. Food & Function. 6: 145-153. DOI: 10.1039/    C4FO00459K
  17. Orita, A., Musou-Yahada, A., Shoji, T., Oki, T. and Ohta, H. (2019). Comparison of anthocyanins, proanthocyanidin oligomers and antioxidant capacity between cowpea and grain legumes with colored seed coat. Food Science and Technology Research. 25: 287-294.
  18. Oki, T., Masuda, M., Furuta, S., Nishiba, Y., Terahara, N., Suda, I. (2002). Involvement of anthocyanins and other phenolic compounds in radical–scavenging activity of purple–fleshed sweet potato cultivars. Journal of Food Science. 67: 1752-1756.
  19. Pathak, K., Rahman, S. W., Bhagawati, S., Gogoi, B. (2017). Assessment of nutritive and antioxidant properties of some indigenous pigmented hill rice (Oryza sativa L.) cultivars of Assam. Indian Journal of Agricultural Research. 51: 214-220.
  20. Shoji, T., Masumoto, S., Moriichi, N., Akiyama, H., Kanda, T., Ohtake, Y., Goda, Y. (2006). Apple procyanidin oligomers absorption in rats after oral administration: analysis of procyanidins in plasma using the porter method and high–performance liquid chromatography/tandem mass spectrometry. Journal of Agricultural and Food Chemistry. 54: 884-892.
  21. Sinha, R., Kawatra, A., Sehgal, S. (2005). Nutritional evaluation of five white cowpea cultivars. Legumes Research. 28: 206-209.
  22. Soobrattee, M. A., Neergheen, V. S., Luximon-Ramma, A., Aruoma, O. I., Bahorun, T. (2005). Phenolics as potential antioxidant therapeutic agents: mechanism and actions. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis. 579: 200-213.
  23. Sreerama, Y. N., Sashikala, V. B., Pratape, V. M., Singh, V. (2012). Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: evaluation of their flour functionality. Food Chemistry. 131: 462-468. 
  24. Taffouo, V. D., Kouamou, J. K., Ngalangue, L. M. T., Ndjeudji, B. A. N., Akoa, A. (2009). Effects of salinity stress on growth, ions partitioning and yield of some cowpea (Vigna unguiculata L. Walp.) cultivars. International Journal of Botany. 5: 135-143. DOI: 10.3923/ijb.2009.135.143.
  25. The Science and Technology Agency of Japan (2015). Standard tables of food composition in japan, 7th ed. Ministry of Printing Bureau, Tokyo, Japan.
  26. Yadav, L. R., and Choudhary, G. L. (2012). Effect of fertility levels and foliar nutrition on profitability, nutrient content and uptake of cowpea [Vigna unguiculata (L.) Walp]. Legumes Research. 35: 258-260.
  27. Watanabe, J., Oki, T., Takebayashi, J., Yamasaki, K., Takano-Ishikawa, Y., Hino, A., Yasui, A. (2012). Method validation by interlaboratory studies of improved hydrophilic oxygen radical absorbance capacity methods for the determination of antioxidant capacities of antioxidant solutions and food extracts. Analytical Sciences. 28: 159-159.
  28. Yoshida, A., Sonoda, K., Nogata, Y., Nagamine, T., Sato, M., Oki, T., Ohta, H. (2010). Determination of free and bound phenolic acids, and evaluation of antioxidant activities and total polyphenolic contents in selected pearled barley. Food Science and Technology Research. 16: 215-224. 

Global Footprints