Bioactive profile of borno brown Vigna unguiculata grains as influenced by pre-harvest synthetic chemicals

作     者：Temitope Omolayo Fasuan Nneka Nkechi Uchegbu Titilope Modupe Olagunju Oyenike Olubunmi Falola 

作者机构：Department of Animal Health and Production TechnologyFederal College of Animal Health and Production TechnologyIbadanNigeria Department of Food Science and TechnologyUniversity of NigeriaNsukkaNigeria Department of Agricultural and Environmental EngineeringObafemi Awolowo UniversityIle-IfeNigeria 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第45卷第1期

页      面：223-231页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 07[理学] 070303[理学-有机化学] 0703[理学-化学] 

基　　金：supported by the Tertiary Education Trust Fund(TETFUND) Nigeria. 

主　　题：Borno brown Vigna unguiculata grains Organic Bioactive compounds Phenolic compound profile Antioxidant activities Pasting property 

摘      要：This study investigated the impact of pre-harvest synthetic chemical treatments on the post-harvest bioactive contents,pasting,colour,and thermal properties of borno brown V.unguiculata(L.)Walp grains.Seeds of borno brown V.unguiculata(L.)Walp was planted on an already ploughed,harrowed and ridged plot of land with a portion cultivated as organic and another non-organic.After 90 days,mature grains were harvested and analyzed using standard procedures.Results showed that a total of 44.33 g bioactive compounds/100g grain was present in the organic borno brown V.unguiculata grains whereas,20.56 g bioactive compounds/100g grain was present in the non-organic(control).The identified bioactive compounds in the organic grains included[heneicosane(4.50g/100g grain)];[12-Methyl-E,E-2,13-octadecadien-1-ol(4.09/100g grain)];[3-(2-Hydroxy-6-methylphenyl)-4(3H)-quinazolinone(7.40 g/100g grain)];[Methaqualone(9.08 g/100g grain)].The non-organic contained[heneicosane(4.07g/100g grain)];[3-(2-Hydroxy-6-methylphenyl)-4(3H)-quinazolinone(5.09 g/100g grain)];[Methaqualone(10.61 g/100g grain)].Flavonoids,alkaloids,total phenolic,2,2-diphenyl-1-picryl-hydrazl(DPPH)and ferric ion reducing antioxidant power(FRAP)contents of the organic grains were 19 mgRE/100g,3.40 mg/100g,1550 mgGAE/100g,2840μmolTEAC/100g,and 20.08 mmol Fe^(2+)/100g,respectively.The non-organic grains had flavonoids(11.31 mgRE/100g),alkaloids(1.86 mg/100g),total phenolic(1110 mgGAE/100g),DPPH(1779μmolTEAC/100g)and FRAP(12.24 mmol Fe^(2+)/100g).The peak viscosity of 111.52 RVU,final viscosity(141.25 RVU)and pasting temperature(82.01℃)were obtained for the organic grains while non-organic had peak viscosity of 93.10RVU,final viscosity(95.20 RVU)and pasting temperature(80.10℃).The colour parameters L^(*),a^(*),b^(*)and ΔE were 73.10,0.68,14.47 and 12.98 for the organic and 84.25,0.30,21.10,and 0.00,respectively for non-organic grains.The thermal property showed enthalpy(ΔH)and peak temperature(T_(p))of 3.12 J/g and 78.25℃ for organic,and 2.14 J/g and 76.28℃ for non-organic grains,respectively.Phenolic compounds profile showed that organic grains were richer in epicatechin,gallic acid,ferulic acid,chlorogenic acid,4-hydroxy benzoic acid,and catechin.Organic grains showed significant(p0.05)superiority in bioactive compounds,phytochemicals,and antioxidants over non-organic grains.Good pasting properties of the organic grains showed that it could function as a food thickener.Organic borno brown V.unguiculata grains are rich in health-promoting compounds and could,therefore,be used as an ingredient in the development of functional foods.