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Proximate and lipid composition of cowpea (Vigna unguiculata L.) cultivated in Bulgaria

Antova, Ginka A., Stoilova, Tsvetelina D., Ivanova, Maria M.·2014·Journal of Food Composition and Analysis
DOI 10.1016/j.jfca.2013.12.005
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Abstract

The seeds of four accessions of cowpea (Vigna unguiculata L.) from the collection of the Institute of Plant Genetic Resources, Sadovo, Bulgaria were analyzed for their chemical composition and a detailed study of their lipids was carried out. Chemical composition values were as follows: protein content ranged from 22.5 to 25.6%, starch 28.3 to 36.2%, fat 1.3 to 1.9%, insoluble fiber 1.7 to 3.0% and minerals 3.2 to 3.7%. The oil content was relatively low, but an extremely high content of biologically active compounds (tocopherols in the oils range from 3838 to 11,475mg/kg, phospholipids 12.2 to 27.4%) was noted. In oils from seeds of cowpea palmitic (35.1–47.1%) and linoleic acid (21.7–30.9%) dominated, followed by linolenic (7.3–16.8%) and oleic acid (6.9–10.6%). The main component in sterols composition was stigmasterol (42.1–43.3%), followed by β-sitosterol (27.6–39.5%). In the tocopherol fraction of oils from seeds of cowpea the main component γ-tocopherol varied from 44.0 to 66.6%, followed by δ-tocopherol (30.3–52.8%). Phospholipids in oils and seeds of various accessions of cowpea had similar qualitative and quantitative composition. Phosphatidylcholine was predominant – 34.5–46.0% of total phospholipids.

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Research works printed but not linked: 14

  1. Berova, 2001, Changes of photosynthetic apparatus and gas exchange in dry beans and cowpea under drought conditions, vol. 2, 168
  2. Carvalho, 2012, Nutritional ranking of 30 Brazilian genotypes of cowpeas including determination of antioxidant capacity and vitamins, Journal of Food Composition and Analysis, 26, 81, 10.1016/j.jfca.2012.01.005 · DOI
  3. Folch, 1957, A simple method for isolation and purification of total lipids from animal tissues, Journal of Biological Chemistry, 226, 498, 10.1016/S0021-9258(18)64849-5 · DOI · Paper page
  4. Frota, 2008, Chemical composition of cowpea (Vigna unguiculata L. Walp), BRS-Milênio cultivar, Ciência e Tecnologia de Alimentos, Campinas, 28, 470
  5. Islam, 2008, Physiological and biochemical variation in seed germination of cowpea (Vigna unguiculata L. Walp) cultivars, American Journal of Plant Physiology, 3, 16, 10.3923/ajpp.2008.16.24 · DOI
  6. Lobato, 2009, Morphological, physiological and biochemical responses during germination the cowpea (Vigna unguiculata Cv. Pitiuba) seeds under salt stress, World Journal of Agricultural Science, 5, 590
  7. Onwuliri, 2002, Lipids and other constituents of Vigna unguiculata and Phaseolus vulgaris grown in northern Nigeria, Food Chemistry, 78, 1, 10.1016/S0308-8146(00)00293-4 · DOI
  8. Ryan, 2007, Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains and legumes, Plant Foods for Human Nutrition, 62, 85, 10.1007/s11130-007-0046-8 · DOI
  9. Singh, 2003, Improving the production and utilization of cowpea as food and fodder, Field Crops Research, 84, 169, 10.1016/S0378-4290(03)00148-5 · DOI
  10. Stoilova, 2008, Chemical composition of green legumes's seeds – beens and cowpea, Scientific papers Plovdiv University “Paisii Hilendarski”, Chemistry, 36, 119
  11. Thangadurai, 2005, Chemical composition and nutritional potential of Vigna Unguiculata ssp. Cylindrica (Fabaceae), Journal of Food Biochemistry, 29, 88, 10.1111/j.1745-4514.2005.00014.x · DOI
  12. Vasconcelos, 2010, Protein fractions, amino acid composition and antinutritional constituents of high-yielding cowpea cultivars, Journal of Food Composition and Analysis, 23, 54, 10.1016/j.jfca.2009.05.008 · DOI
  13. Zia-Ul-Haq, 2008, Characteristics of oil from seeds of 4 Mungbean [Vigna radiata (L.) Wilczek] cultivars grown in Pakistan, Journal of the American Oil Chemists Society, 85, 851, 10.1007/s11746-008-1269-z · DOI
  14. Zia-Ul-Haq, 2010, Studies of oil from cowpea (Vigna unguiculata (L.) Walp) cultivars commonly grown in Pakistan, Pakistan Journal of Botany, 42, 1333

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Metadata

Authors
Antova, G. A., Stoilova, T. D., & Ivanova, M. M.
Venue
Journal of Food Composition and Analysis
Publisher
Elsevier BV
Published
2014-03
Volume
33
Issue
2
Pages
146-152
ISSN
0889-1575
DOI
10.1016/j.jfca.2013.12.005
Cited by
74
References
0
Language
en

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