Table 2.
Phenolic components and concentrations (µg·g−1 dry weight) of legumes after 5-day germination.
| Black Beans | Mung Beans | Peanuts | Adzuki Beans | Soybeans | White Cowpeas | |
|---|---|---|---|---|---|---|
| Gallic acid | nd | nd | nd | nd | 21.3 ± 2.9 | nd |
| Protocatechuic acid | nd | nd | 15.1 ± 2.5 b | 2.2 ± 0.1 c | 41.5 ± 6.6 a | nd |
| p-hydroxybenzoic acid | 24.1 ± 1.0 b | 15.9 ± 0.3 b | 16.8 ± 0.1 b | 19.5 ± 0.6 b | 66.6 ± 0.8 a | nd |
| Vanillic acid | 43.8 ± 0.8 c | 5.2 ± 0.7e | 67.6 ± 0.8 b | 25.2 ± 0.9 d | 189.2 ± 10.1 a | nd |
| Caffeic acid | nd | nd | nd | nd | nd | 70.8 ± 6.6 |
| Syringic acid | 79.8 ± 1.7 b | 16.7 ± 1.8 c | nd | 23.8 ± 0.8 c | 327.5 ± 14.9 a | 30.4 ± 5.3 c |
| Vanillin | 12.4 ± 0.8 b | 14.2 ± 0.5 b | nd | 15.9 ± 2.9 b | nd | 28.9 ± 3.3 a |
| Ferulic acid | nd | 26.6 ± 2.8 c | 330.3 ± 16.0 a | 15.7 ± 1.6 c | 72.9 ± 5.6 b | 18.2 ± 0.8 c |
| Sinapic acid | 109.1 ± 0.5 c | 163.5 ± 3.8 b | 247.9 ± 21.1 a | 150.7 ± 4.6 b | 218.1 ± 7.5 a | 99.65 ± 7.4 c |
| p-coumaric acid | 72.1 ± 3.1 b | 288.7 ± 3.6 a | nd | 14.4 ± 2.8 c | 18.1 ± 4.5 c | 81.95 ± 0.65 b |
| Benzoic acid | 253.5 ± 26.7 b | 636.0 ± 2.4 a | nd | 124.8 ± 51.9 c | nd | 199.5 ± 36.4 bc |
| Ellagic acid | 54.4 ± 3.9 ns | nd | 126.2 ± 89.3 ns | 30.3 ± 4.0 ns | 59.6 ± 2.4 ns | 48.3 ± 6.5 ns |
| Cinnamic acid | 14.85 ± 2.9 ab | 4.0±0.1 b | 62.9 ± 35.6 a | 3.1 ± 0.2 b | 36.2 ± 1.5 ab | 12.5 ± 3.2 ab |
Means ± SD (standard deviation) that do not share a letter in the same row are significantly different at 95% confidential level. ns: not significantly different; nd: not detected.