Comparative evaluation of the phenolic constituents, antioxidant properties, α-amylase and α-glucosidase inhibitory activity of field pea and cowpea cultivars
Keywords:
Antidiabetic potential, Antioxidant potential, Cowpea,, Field pea, Phenolic profile, PulsesAbstract
In this study, field pea and cowpea cultivars were compared for their phenolic profile, antioxidant and antidiabetic potential. Results of the present study exhibited a more diverse phenolic profile, higher antioxidant potential, as well as higher α-glucosidase inhibition potential in cowpea cultivars as compared to the field pea cultivars. Moreover, the dark-seeded cultivars showed higher phenolic content, and antioxidant activity than the light-seeded cultivars. Phenolics such as caffeic acid, ellagic acid, and quercetin were detected only in cowpeas. Overall, this study highlights the importance of these pulses as a rich source of phenolics with high antioxidant potential and explores their nutraceutical worth in the prevention and management of diabetes.
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