作者: Leonnard O. Ojwang , Linda Dykes , Joseph M. Awika
DOI: 10.1021/JF2052948
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摘要: The structure of flavonoids in food plants affects bioactivity and important nutritional attributes, like micronutrient bioavailability. This study investigated flavonol anthocyanin compositions cowpea (Vigna unguiculata) varying genotypes. Black, red, green, white, light brown, golden brown phenotypes were analyzed for anthocyanins flavonols using ultra performance liquid chromatography–tandem quadrupole mass spectrometry. Eight 23 (15 newly identified cowpea) characterized. Mono-, di-, tri(acyl)glycosides quercetin predominant most phenotypes; myricetin kaempferol glycosides present only specific phenotypes. red had the highest content (880–1060 μg/g), whereas green white lowest (270–350 μg/g). Only black (1676–2094 μg/g) (875 anthocyanins, predominantly delphinidin cyanidin 3-O-glucosides. Cowpea phenotype influenced type amount...