Table 2.

Insoluble-bound flavonoids in cereals, legumes and other seeds.

Sources	Bound Flavonoids (μg/g, DW)	Reference
Cereals
Maize (pericarp)	Kaempferol (15.9)	[21]
Maize (germ)	Quercetin (28.8)
Quinoa seed	Catechin (16.28), quercetin (47.2) and kaempferol (30.4)	[36]
Dent corn (pericarp portion)	Quercetin (35.9)	[37]
Flint corn (germ portion)	Quercetin (12.0)
Rice	240 μg catechin equivalent/g DW	[34]
Corn	760 μg catechin equivalent/g DW
Wheat	430 μg catechin equivalent/g DW
Barley	370 μg catechin equivalent/g DW
Legumes
Lentils (6 cultivars)	Catechin (15.0–78.4), epicatechin (0.5–7.9), (+)-catechin-3-glucoside (0.0–122.0) and luteolin 3′-7-diglucoside (0.0–49.3)	[24]
Cranberry beans (4 cultivars)	Kaempferol (0.2–0.3)	[25]
Mung bean	Quercetin (0.2) and kaempferol (0.1)	[27]
Black bean	(+)-Catechin (109.7), epicatechin (93.8), rutin (93.8), isoquercitrin (462.3) and quercetin (86.6)	[30]
Cow gram	Quercitrin (105.4)
Hyacinth bean	Quercitrin (91.9)
Pearl bean	(+)-Catechin (100.7)
Red bean	Rutin (89.5)
Red kidney bean	Catechin (88.2) and isoquercitrin (97.1)
Spring bay bean	Catechin (158.8), rutin (124.2), isoquercitrin (85.7) and quercetin (86.8)
Oilseeds
Moringa oleifera seed flour	Catechin (7490.0), epicatechin (810.0) and quercetin (18.7)	[33]
Sunflower	Quercetin (1.5), kaempferol (0.5) and apigenin (2.9)	[27]
Soy bean	Epicatechin (95.2), isoquercitrin (396.0) and quercetin (101.0)	[30]
Fruit seeds
Blackberry	(+)-Catechin (1.0), (−)-epicatechin (1.1), quercetin (2.0), quercetin pentose (3.3), epicatechin gallate (1.1) and quercetin-3-O-glucuronide (5.1)	[29]
Black raspberry	(+)-Catechin (0.4), (−)-epicatechin (3.1), quercetin (3.2), epigallocatechin (1.3), epicatechin gallate (0.9) and quercetin-3-O-glucuronide (11.4)
Blueberry	(+)-Catechin (0.7), (−)-epicatechin (0.07), quercetin (0.2), epigallocatechin (0.4), myricetin (0.2), quercetin pentose (0.5) and kaempferol hexoside (0.6)