Bioactive profile of borno brown Vigna unguiculata grains as influenced by pre-harvest synthetic chemicals

This study investigated the impact of pre-harvest synthetic chemical treatments on the post-harvest bioactive contents,pasting,colour,and thermal properties of borno brown V.unguiculata(L.)Walp grains.Seeds of borno brown V.unguiculata(L.)Walp was planted on an already ploughed,harrowed and ridged plot of land with a portion cultivated as organic and another non-organic.After 90 days,mature grains were harvested and analyzed using standard procedures.Results showed that a total of 44.33 g bioactive compounds/100g grain was present in the organic borno brown V.unguiculata grains whereas,20.56 g bioactive compounds/100g grain was present in the non-organic(control).The identified bioactive compounds in the organic grains included[heneicosane(4.50g/100g grain)];[12-Methyl-E,E-2,13-octadecadien-1-ol(4.09/100g grain)];[3-(2-Hydroxy-6-methylphenyl)-4(3H)-quinazolinone(7.40 g/100g grain)];[Methaqualone(9.08 g/100g grain)].The non-organic contained[heneicosane(4.07g/100g grain)];[3-(2-Hydroxy-6-methylphenyl)-4(3H)-quinazolinone(5.09 g/100g grain)];[Methaqualone(10.61 g/100g grain)].Flavonoids,alkaloids,total phenolic,2,2-diphenyl-1-picryl-hydrazl(DPPH)and ferric ion reducing antioxidant power(FRAP)contents of the organic grains were 19 mgRE/100g,3.40 mg/100g,1550 mgGAE/100g,2840μmolTEAC/100g,and 20.08 mmol Fe^(2+)/100g,respectively.The non-organic grains had flavonoids(11.31 mgRE/100g),alkaloids(1.86 mg/100g),total phenolic(1110 mgGAE/100g),DPPH(1779μmolTEAC/100g)and FRAP(12.24 mmol Fe^(2+)/100g).The peak viscosity of 111.52 RVU,final viscosity(141.25 RVU)and pasting temperature(82.01℃)were obtained for the organic grains while non-organic had peak viscosity of 93.10RVU,final viscosity(95.20 RVU)and pasting temperature(80.10℃).The colour parameters L^(*),a^(*),b^(*)and ΔE were 73.10,0.68,14.47 and 12.98 for the organic and 84.25,0.30,21.10,and 0.00,respectively for non-organic grains.The thermal property showed enthalpy(ΔH)and peak temperature(T_(p))of 3.12 J/g and 78.25℃ for organic,and 2.14 J/g and 76.28℃ for non-organic grains,respectively.Phenolic compounds profile showed that organic grains were richer in epicatechin,gallic acid,ferulic acid,chlorogenic acid,4-hydroxy benzoic acid,and catechin.Organic grains showed significant(p<0.05)superiority in bioactive compounds,phytochemicals,and antioxidants over non-organic grains.Good pasting properties of the organic grains showed that it could function as a food thickener.Organic borno brown V.unguiculata grains are rich in health-promoting compounds and could,therefore,be used as an ingredient in the development of functional foods.