Inheritance of phenolic contents and antioxidant capacity of dehulled seeds in cowpea (Vigna unguiculata L. Walp.)
Paper Details
Inheritance of phenolic contents and antioxidant capacity of dehulled seeds in cowpea (Vigna unguiculata L. Walp.)
Abstract
The objective of the present research was to estimate the magnitude of genetic variability for total phenol content and antioxidant activity of cowpea seed and investigate the genetics of these traits using generation’s means analysis. Seven pure lines, F1 and F2 generations as well as backcross populations (BC1) from three hybrid combinations, were grown in Randomized Complete Block Design (RCBD) in Ngaoundéré (Cameroon). For biochemical analysis, flour samples were produced from dehulled seeds. Analysis of variance indicated significant differences (p<0.01) among genotypes for phenolic contents and antioxidant capacity. No significant transgressive segregation was observed among generations. High values of heritability in broad-sense (0.81-0.93 for phenolics and 0.63-0.71 for antioxidants) were recorded indicating major role of genetic variance in the expression of these polygenic traits. In most of the crosses, genetic analysis showed significance (p<0.05) of the effects of additive, dominance, and epistatic genes for both traits. Approximately, at least 12 genes affected the phenolic contents while the antioxidant capacity was controlled by a minimum of nine factors. At 10% level of selection, an increase of 7.89 to 17.80% and 9.01 to 13.13% was predicted respectively for polyphenols content and antioxidant activity. Correlation between the phenolic contents and antioxidant activity was significantly positive (r = 0.74). These results suggested that breeding for increased antioxidant activity in decorticated cowpea seeds, to enhance the importance of this food stuff for the human diet, can be quite successful through recurrent selection in later generations.
Adom KK, Liu RH. 2002. Antioxidant activity of grains. Journal of Agriculture and Food Chemistry 51, 7825-7834.
Aladji Abatchoua MMI. 2010. Heritability of phenolic compounds contents and antioxidant activities of Vigna unguiculata L. Walp. seeds in the Guinea savannah zone of Cameroon. Master thesis, University of Ngaoundéré, Cameroon, p. 62.
Akond Masum ASMG, Khandaker L, Hossain KG, Furuta Y. 2010. Total polyphenol, polyphenol oxidase, antioxidant activity and color profiles of some wheat varieties from Bangladesh. Research Journal of Agriculture and Biological Sciences 6(2), 186-190.
Allard RW. 1960. Principles of Plant Breeding. John Wiley and Sons, Inc., New York, USA, p. 585.
Anttonen MJ, Karjalainen KO. 2005. Environmental and genetic variation of phenolic compounds in red raspberry. Journal of Food Composition and Analysis 18, 759-769.
Brand-Williams W, Cuvelier ME, Berset C. 1995. Use of free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28, 25-30.
Cai R, Hettiarachy NS, Jalaluddin M. 2003. High-performance liquid chromatography determination of phenolic constituents in 17 varieties of cowpeas. Journal of Agriculture and Food Chemistry 51, 1623-1627.
Connor AM, Luby JJ, Tong CBS. 2002. Variability and heritability estimates for antioxidant activity, total phenolic content and anthocyanin content in blue berry progenies. J. American Soc. Horti. Sci. 127, 82-88.
Currie A, Langford G, McGhie T, Apiolaza LA, Snelling C, Braithwaite B, Vather R. 2006. Inheritance of the antioxidants in a New Zealand blackcurrant (Ribes nigrum L.) population. Proceeding of 13th Australian plant Breeding Conference, Christchurch, New Zealand, 218-225.
Eshghi R, Akhundova E. 2010. Inheritance pattern of ß-glucan and protein in hulless barley. International Journal of Agriculture and Biology 12, 68-72.
Foncesca S, Patterson FL. 1968. Hybrid vigour in seven parent diallel cross in common wheat (T. aestivum L.). Crop Science 2, 85-88.
Gao X, Ohlander M, Jeppsson N, Björk L, Trajkovski V. 2000. Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides L.) during maturation. Journal of Agriculture and Food Chemistry 48, 1485-1490.
Gamble EE. 1962. Gene effects in corn (Zea mays L.): separation and relative importance of gene effects for yield. Canadian Journal of Plant Sciences 42, 339-348.
Golam MA, Khandaker L, Berthold J, Gates L, Peters K, Delong H, Hossain K. 2011. Anthocyanin, total polyphenols and antioxidant activity of common bean. American Journal of Food Technology 6, 385-394.
Gorji AH, Zonoori Z, Zonoori M, Jasmabi A. 2011. Inheritance of antioxidant activity of triticale under drought stress. Asian Journal of Plant Sciences 10(3), 220-226.
Heimler D, Vignolini P, Dini MG, Romani A. 2005. Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. Journal of Agriculture and Food Chemistry 53, 3053-3056.
Kearsey MJ, Pooni HS. 1996. The genetical analysis of quantitative traits. Chapman and Hall, Inc, London, p. 381.
Khomsug P, Thongjaroenbuangam W, Pakdeenarong N, Suttajit M, Chantiratikul P. 2010. Antioxidative activities and phenolic content of extracts from okra (Abelmoschus esculentus L.). Research Journal of Biological Sciiences 5(4), 310-313.
Kravic N, Andelkovic V, Sukalovic VHT, Vuletic M. 2009. Antioxidant activity in seeds of maize genotypes with different percentage of exotic germplasm. Genetika 41(1), 21-28.
Lande R. 1981. The minimum number of genes contributing to quantitative variation between and within populations. Genetics 99, 541-553.
Malencic D, Popovic M, Miladinovic J. 2007. Phenolic content and antioxidant properties of soybean (Glycine max L. Merr.) seeds. Molecules 12, 576-581.
Manach C, Scalbert H, Morand C, Rémésy C, Jiménez L. 2004. Polyphenols in foods and bioavailability. Am. J. Clin. Nutr. 79, 727-747.
Mantri SM. 2006. Heterosis and combining ability studies for quality parameters and yield in chilli (Capsicum annuum L.). Master thesis, University of Dharwad, India, p. 80.
Mather K, Jinks JL. 1982. Biometrical genetics. Chapman and Hall Ltd, 3rd Ed., London, England, p.382.
Mokgope LB. 2007. Cowpea seed coats and their extracts: phenolic composition and use as antioxidants in sunflower oil. Master thesis, University of Pretoria, South Africa, p. 111.
Moure A, Cruz JM, Franco D, Dominguez JM, Sineiro J, Dominguez H, Nunez MJ, Parajo JC. 2001. Natural antioxidants from residual sources. Food Chemistry 72, 145-171.
Mpofu A, Sapirstein HD, Beta T. 2006. Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat. Journal of Agriculture and Food Chemistry 54, 1265-1270.
Murdock L, Seck D, Kitch L, Shade RE. 2003. Preservation of cowpea grain in sub-sahara Africa-Bean/Cowpea CRSP contributions. Field Crops Research 82, 169-178.
Nunez-Ramirez F, Gonzalez-Mendoza D, Grimaldo-Juarez O, Diaz LC. 2011. Nitrogen fertilization effect on antioxidants compounds in fruits of Habanero Chili pepper (Capsicum chinense). International Journal of Agriculture and Biology 13, 827-830.
Nzaramba NM. 2004. Inheritance of antioxidant activity and its association with seed coat color in cowpea (Vigna unguiculata (L.) Walp.). Master thesis, Texas University, USA, p. 84.
Odedeji JO, Oyeleke WA. 2011. Comparative studies on functional properties of whole and dehulled cowpea seed flour (Vigna unguiculata). Pakistan Journal of Nutrition 10(9), 899-902.
Oomah BD, Cardador-Martinez A, Loarca-Pina G. 2005. Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L.). Journal of Science of Food and Agriculture 85, 935-942.
Papoulias E, Siomos AS, Koukounaras A, Gerasopoulos D, Kazakis E. 2009. Effects of genetic, pre- and post-harvest factors on phenolic content and antioxidant capacity of white Asparagus spears. Int. J. Mol. Sci. 10, 5370-5380.
Phillips RD, Mcwatters KH. 1991. Contribution of cowpea to nutrition and health. Food Technology 45, 127-130.
Pree K, Punia D. 2000. Proximate composition, phytic acid, polyphenols and digestibility (in vitro) of four brown cowpea varieties. International Journal of Food Science and Nutrition 51(3), 189-193.
Prohens J, Rodriguez-Burruero A, Maria DR, Nuez F. 2007. Total phenolic concentration and browning susceptibility in a collection of different varietal types and hybrids of eggplant: implication for breeding for higher nutritional quality and reduce browning. J. Amer. Soc. Hort. Sci. 132(5), 638- 646.
Rivas-Vega ME, Goytortua-Bores E, Ezquerra-Brauer JM, Salazar-Garcıa MG, Cruz-Suarez LE, Nolasco H, Civera-Cerecedo R. 2006. Nutritional value of cowpea (Vigna unguiculata L. Walp) meals as ingredients in diets for Pacific white shrimp (Litopenaeus vannamei Boone). Food Chemistry 97, 41–49.
Rodriguez VMJ, Aberto MR, Manaca de Nadra MC. 2007. Antibacterial effect of phenolic compounds from different wines. Food Control 18, 93-107.
Rumbaoa RGO, Cornago DF, Geronimo IM. 2009. Phenolic content and antioxidant capacity of phillipine potato (Solanum tuberosum) tubers. Journal of Food Composition and Analysis 22, 546-550.
Shahbazi H, Taeb M, Bihamta MR, Darvish F. 2010. Inheritance of antioxidant activity of bread wheat under terminal drought stress. American-Eurasian Journal of Agriculture and Environmental Science 8(6), 680-684.
Shanab SMM. 2007. Antioxidant and antibiotic activities of some seaweeds (Egyptian isolates). Int. J. Agric. Biol. 9(2), 220-225.
Shao Y, Jin L, Zhang G, Lu L, Shen Y, Bao J. 2011a. Association mapping of grain color, phenolic content, flavonoid content and antioxidant capacity in dehulled rice. Theor. Appl. Genet. 122, 1005-1016.
Shao Y, Zhang G, Bao J. 2011b. Total phenolic content and antioxidant capacity of rice grains with extremely small size. African Journal of Agricultural Research 6(10), 2289-2293.
Siddhuraju P, Becker K. 2007. The antioxidant and free radical scavenging activities of processed cowpea (Vigna unguiculata L. Walp.) seeds extracts. Food Chemistry 101(1), 10-19.
Troszynska A, Estrella I, Lopez MLA, Hernandez T. 2002. Antioxidant activity of pea (Pisum sativum L.) seed coat acetone extracts. LWT-Food Sci. Technol. 35, 158-164.
Warington RT, Hale AL, Schewery DC, Whitaker DW, Blessington T, Miller JC. 2002. Variability and antioxidant activity in cowpea (Vigna unguiculata L. Walp.) as influenced by genotype and postharvest rehydration. HortScience 37, 738.
Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. 2006. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. J. Agric. Food Chem. 54, 4069-4075.
Jean-Baptiste Tchiagam Noubissié, Emmanuel Youmbi, Nicolas Y. Njintang, Madi Aladji Abatchoua, Richard M. Nguimbou, Joseph M. Bell (2012), Inheritance of phenolic contents and antioxidant capacity of dehulled seeds in cowpea (Vigna unguiculata L. Walp.); IJAAR, V2, N3, March, P7-18
https://innspub.net/inheritance-of-phenolic-contents-and-antioxidant-capacity-of-dehulled-seeds-in-cowpea-vigna-unguiculata-l-walp/
Copyright © 2012
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0