| Abstrakt: |
Research has shown that different processing techniques affect the bioactive components in grain foods and their bioactivities. Hence, this study evaluated effect of roasting temperature (150 and 180 °C; 20 min) on phenolics composition, enzymes (pancreatic lipase, angiotensin 1-converting enzyme, α-amylase, α-glucosidase and xanthine oxidase) inhibitory and antioxidant properties of whole cowpea (Vigna unguiculata) pulses. Phenolic compounds were characterized using HPLC–DAD; enzymes inhibitory and antioxidant activities were assayed by spectrophotometric methods. Extract of raw cowpea contained flavonoids (catechin, quercitrin, quercetin, kaempferol and apigenin) and phenolic acids (gallic and caffeic acids). The extract strongly inhibited all the enzymes tested and displayed potent antioxidant activity. However, the levels of individual phenolics and enzymes inhibitory activity decreased significantly (p < 0.05) as the roasting temperature increased; whereas the antioxidant activity increased. Through the inhibition of these enzymes, whole cowpea pulses may help decelerate the rate of formation of fatty acids, angiotensin II, glucose and uric acid, which is an approach for managing obesity, hypertension, type 2 diabetes and hyperuricemia, respectively. However, roasting at high temperature may not be suitable for the retention of these benefits. [ABSTRACT FROM AUTHOR] |
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