Effect of simulated gastrointestinal digestion on the phenolic compound content and in vitro antioxidant capacity of processed Cowpea (V. unguiculata) cultivars
The aim of this study was to analyze the phenolic content and antioxidant activity of five cowpea cultivars after processing and in vitro digestion. Raw cowpea samples showed a significant decrease in total phenolic content (TPC) when compared with the processed samples, however an increase was subs...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2017-07-01
|
| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2017.1285816 |