Table 4.
Germplasm-wide variations in phenylpropanoid constituents in food legumes.
| Germplasm (no.) | Variation in total phenols | References |
|---|---|---|
| Common bean (Phaseolus vulgaris) | ||
| Black, brown, pink, red, and white-grains (50) | 0.1–9.7 mg GAE g−1 DW | Agostini-Costa et al., 2015 |
| Landrace-based populations (10) | 0.007–0.032 mg GAE g−1 DW | Doria et al., 2012 |
| Varying in seed color and weight (29) | 6–14 mg g−1 GAE DW | Akond et al., 2011 |
| Wild and weedy types (64) | 50–131 mg kg−1 GAE fresh weight | Espinosa-Alonso et al., 2006 |
| Market types (15) | 0.19–0.48 mg g−1 GAE DW | Luthria and Pastor-Corrales, 2006 |
| Chickpea (Cicer arietinum L.) | ||
| Colored grains (17) | 0.2–32.6 mg catechin equiv. (CAE) g−1 DW; seed coat the major source of phenolics | Segev et al., 2010 |
| Cowpea (Vigna unguiculata (L.) Walp.) | ||
| Brown and white-grained (7) | 0.85–2.95 mg GAE g−1 DW | Noubissié et al., 2012 |
| Cultivars (17) | 0.35–3.77 mg g−1 DW | Cai et al., 2003 |
| Groundnut (Arachis hypogaea L.) | ||
| Gray, pink, purple, red, yellow, and variegated colored Valencia's (15) | Seed testa: 2.5–84.5 mg GAE g−1 DW; significantly greater phenols among accessions with pink grain color | Khaopha et al., 2012 |
| Mung bean (Vigna radiata (L.) R. Wilczek) | ||
| Germplasm (56) | 0.12–0.59 mg g−1 DW | Kim et al., 2013 |
| Soybean (Gylcine max (L.) Merr) | ||
| Black grains Japanese cultivars and landraces (227) | 75–380 and 19–389 mg GAE g−1 DW in two seasons; more phenols in purple flowers than white flowers producing cultivars | Phommalath et al., 2014 |
| Seed size variation (204) | 0.65–5.22 mg g−1 DW | Kim et al., 2012b |
| Black grains (60) | 5.12–60.58 mg GAE g−1 DW | Zhang et al., 2011 |
Original data on phenylpropanoid constituents given in papers cited here were converted and presented into mg g-1 dry weight.