Phytochemical and Functional Characterization of Phenolic Compounds from Cowpea (Vigna unguiculata (L.) Walp.) Obtained by Green Extraction Technologies

This work presents a green, downstream process, from extraction to phytochemical characterization and bioactivity testing, obtain evaluate the functional properties of phenolic compounds cowpea (Vigna unguiculata (L.) Walp.) seeds pods. Phenolic-rich extracts were obtained by pressurized liquid (PLE). The main factors affecting conditions (temperature solvent) optimized in order attain with highest yield, antioxidant capacity, total content. optimal 1:1 ethanol:water at 170 °C one cycle for three cycles Phenolic extract analyzed UHPLC-q-TOF-MS/MS (quadrupole-time flight tandem MS). PLE-extracts exhibited higher content activity compared conventional procedures. vitro anti-neurodegenerative potential was measured through Acetylcholinesterase (AChE) inhibition assay. results revealed observed pod samples seed extracts, which might be related levels quercetin glycosides, kaempferol diglucoside, other tetrahydroxylated flavones flavonols identified these samples. These also provide an added-value benefit cultivation this legume, considering high as nutraceutical ingredients food formulations.