Vigna unguiculata L. Walp. is an African crop spread worldwide mainly for pulses production. Despite being a neglected and under-utilized food, cowpea leaves are a rich source of phytochemicals and micronutrients. The aim of the work is to characterize the phytochemical composition of cowpea leaves by an optimized ultrasound-assisted extraction (USAE) and to compare raw and boiled leaves. A three-level factorial design (Box-Behnken) was employed for the optimization of the USAE considering three different parameters (% ethanol, drug-to-solvent ratio, and number of cycles). The optimized extracts were characterized by LC/MS/MS. Finally, leaves were boiled at 100 °C for 30 min to simulate traditional cooking procedures and compared to raw leaves. The best extraction condition was EtOH/H2O 1 : 2 v/v, drug to solvent ratio 1 : 47 w/v, and 3 extraction cycles. The phytochemicals identified mainly belong to the family of phenolic acids, flavonoids, terpenoids, and alkaloids. Boiled leaves revealed a significant loss of most phytochemicals and a net decrease of their antioxidant activity compared to the raw ones. The results highlight the potential nutraceutical value of cowpea leaves whilst the impoverishment triggered by traditional consumer habits pushes the need to evaluate alternative cooking procedures helpful in the maintenance of their phytochemical properties.

Pioltelli, E., Sartirana, C., Copetta, A., Brioschi, M., Labra, M., Guzzetti, L. (2023). Vigna unguiculata L. Walp. Leaves as a Source of Phytochemicals of Dietary Interest: Optimization of Ultrasound-Assisted Extraction and Assessment of Traditional Consumer Habits. CHEMISTRY & BIODIVERSITY, 20(11 (November 2023)) [10.1002/cbdv.202300797].

Vigna unguiculata L. Walp. Leaves as a Source of Phytochemicals of Dietary Interest: Optimization of Ultrasound-Assisted Extraction and Assessment of Traditional Consumer Habits

Pioltelli E.
Primo
;
Brioschi M.;Labra M.;Guzzetti L.
Ultimo
2023

Abstract

Vigna unguiculata L. Walp. is an African crop spread worldwide mainly for pulses production. Despite being a neglected and under-utilized food, cowpea leaves are a rich source of phytochemicals and micronutrients. The aim of the work is to characterize the phytochemical composition of cowpea leaves by an optimized ultrasound-assisted extraction (USAE) and to compare raw and boiled leaves. A three-level factorial design (Box-Behnken) was employed for the optimization of the USAE considering three different parameters (% ethanol, drug-to-solvent ratio, and number of cycles). The optimized extracts were characterized by LC/MS/MS. Finally, leaves were boiled at 100 °C for 30 min to simulate traditional cooking procedures and compared to raw leaves. The best extraction condition was EtOH/H2O 1 : 2 v/v, drug to solvent ratio 1 : 47 w/v, and 3 extraction cycles. The phytochemicals identified mainly belong to the family of phenolic acids, flavonoids, terpenoids, and alkaloids. Boiled leaves revealed a significant loss of most phytochemicals and a net decrease of their antioxidant activity compared to the raw ones. The results highlight the potential nutraceutical value of cowpea leaves whilst the impoverishment triggered by traditional consumer habits pushes the need to evaluate alternative cooking procedures helpful in the maintenance of their phytochemical properties.
Articolo in rivista - Articolo scientifico
experimental design optimization; HR-MS; traditional food consumption; ultrasound-assisted extraction; Vigna unguiculata;
English
25-set-2023
2023
20
11 (November 2023)
e202300797
open
Pioltelli, E., Sartirana, C., Copetta, A., Brioschi, M., Labra, M., Guzzetti, L. (2023). Vigna unguiculata L. Walp. Leaves as a Source of Phytochemicals of Dietary Interest: Optimization of Ultrasound-Assisted Extraction and Assessment of Traditional Consumer Habits. CHEMISTRY & BIODIVERSITY, 20(11 (November 2023)) [10.1002/cbdv.202300797].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/448838
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