Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties

International Journal of Food Science and Technology

Volumn 48, Issue 12, 2013, Pages 2638-2649

  Hachibamba, Twambo ^a,b,c   Dykes, Linda ^b   Awika, Joseph ^b   Minnaar, Amanda ^a   Duodu, Kwaku G ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b TEXAS A AND M UNIVERSITY   (United States)

^c UNIVERSITY OF ZAMBIA   (Zambia)

Author keywords

Antioxidant capacity; Cowpeas; HPLC; LDL oxidation; Mass spectrometry; Phenolic compounds; Simulated gastrointestinal digestion

Indexed keywords

ANTIOXIDANT CAPACITY; COWPEAS; GASTROINTESTINAL DIGESTION; HPLC; LDL OXIDATION; PHENOLIC COMPOUNDS;

DISEASES; ENZYMES; FLAVONOIDS; MASS SPECTROMETRY; OXIDATION;

THERMAL PROCESSING (FOODS);

VIGNA UNGUICULATA;

EID: 84886300939     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12260     Document Type: Article

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