Journal Title
Title of Journal: Plant Foods Hum Nutr
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Abbravation: Plant Foods for Human Nutrition
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Authors: Joycelyn K Quansah Chibuike C Udenigwe Firibu K Saalia Rickey Y Yada
Publish Date: 2013/01/27
Volume: 68, Issue: 1, Pages: 31-38
Abstract
The effect of thermal and ultrasonic treatment of cowpea proteins CP on amino acid composition radical scavenging and reducing potential of hydrolysates CPH obtained from in vitro simulated gastrointestinal digestion of CP was evaluated Hydrolysis of native and treated CP with gastrointestinal pepsin and pancreatin yielded CPH that displayed antioxidant activities based on oxygen radical scavenging capacity ORAC ferric reducing antioxidant power FRAP and superoxide radical scavenging activity SRSA CPH derived from the treated CP yielded higher ORAC values than CPH from untreated proteins However lower significant FRAP and SRSA values were observed for these samples compared to untreated CPH p 005 Amino acid analysis indicated that CP processing decreased total sulphurcontaining amino acids in the hydrolysates particularly cysteine The amount of cysteine appeared to be positively related to FRAP and SRSA values of CPH samples but not ORAC The results indicated that thermal and ultrasonic processing of CP can reduce the radical scavenging and reducing potential of the enzymatic hydrolysates possibly due to the decreased amounts of cysteine Since the hydrolysates were generated with gastrointestinal enzymes it is possible that the resulting compounds are produced to exert some health functions during normal consumption of cowpeaJKQ was supported by Ghana Education Trust Fund GETFund through a visiting fellowship to University of Guelph The research program of RYY is supported by the Natural Sciences and Engineering Research Council of Canada and Canada Research Chairs Program
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