Ultra Performance Liquid Chromatography鈥揟andem Quadrupole Mass Spectrometry Profiling of Anthocyanins and Flavonols in Cowpea (Vigna unguiculata) of Varying Genotypes
详细信息 查看全文
- 作者：Leonnard O. Ojwang ; Linda Dykes ; Joseph M. Awika
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：April 11, 2012
- 年：2012
- 卷：60
- 期：14
- 页码：3735-3744
- 全文大小：477K
- 年卷期：v.60,no.14(April 11, 2012)
- ISSN：1520-5118
文摘
The structure of flavonoids in food plants affects bioactivity and important nutritional attributes, like micronutrient bioavailability. This study investigated flavonol and anthocyanin compositions of cowpea (Vigna unguiculata) of varying genotypes. Black, red, green, white, light brown, and golden brown cowpea phenotypes were analyzed for anthocyanins and flavonols using ultra performance liquid chromatography鈥搕andem quadrupole mass spectrometry. Eight anthocyanins and 23 flavonols (15 newly identified in cowpea) were characterized. Mono-, di-, and tri(acyl)glycosides of quercetin were predominant in most phenotypes; myricetin and kaempferol glycosides were present only in specific phenotypes. The red phenotypes had the highest flavonol content (880鈥?060 渭g/g), whereas green and white phenotypes had the lowest (270鈥?50 渭g/g). Only black (1676鈥?094 渭g/g) and green (875 渭g/g) phenotypes had anthocyanins, predominantly delphinidin and cyanidin 3-O-glucosides. Cowpea phenotype influenced the type and amount of flavonoids accumulated in the seed; this may have implications in selecting varieties for nutrition and health applications.