Table 3.
Phenolic acid contents in fractions and legume seeds (μg/g).
| Gallic acid | Protocatechuic acid | Protocatechuic aldehyde | p-hydroxybenzoic acid | p-Coumaric acid | Syringic acid | Ferulic acid | Sinapic acid | ||
|---|---|---|---|---|---|---|---|---|---|
| Lentil | FRLS | ND | 166 ± 25bD | ND | 449 ± 25bB | 1064 ± 15bC | ND | ND | ND |
| RLS | ND | 0.20 ± 0.03bD | ND | 0.54 ± 0.03bB | 1.29 ± 0.02bC | ND | ND | ND | |
| FCLS | 988 ± 47C | 1483 ± 71aC | 4.9 ± 0.1 | 2865 ± 116aA | 3582 ± 258aA | ND | ND | ND | |
| CLS | 0.42 ± 0.02B | 0.63 ± 0.03aC | 0.002 ± 0.00 | 1.23 ± 0.05aA | 1.53 ± 0.11aB | ND | ND | ND | |
| Black soybean | FRLS | ND | 10,149 ± 161aA | ND | ND | ND | ND | ND | ND |
| RLS | ND | 10.78 ± 0.17bB | ND | ND | ND | ND | ND | ND | |
| FCLS | ND | 8600 ± 88bB | ND | ND | 1998 ± 38B | 829 ± 1 | ND | ND | |
| CLS | ND | 11.2 ± 0.11aA | ND | ND | 2.60 ± 0.05A | 1.08 ± 0.00 | ND | ND | |
| Black turtle bean | FRLS | 3307 ± 86bB | ND | ND | ND | ND | 3394 ± 71bB | 840 ± 10bB | |
| RLS | 4.64 ± 0.12aA | ND | ND | ND | ND | ND | 4.76 ± 0.10aA | 1.18 ± 0.01aA | |
| FCLS | 5641 ± 322aA | ND | ND | ND | ND | ND | 3897 ± 49aA | 1140 ± 25aA | |
| CLS | 4.53 ± 0.26aA | ND | ND | ND | ND | ND | 3.19 ± 0.04bB | 0.92 ± 0.02bB |
Values are expressed as mean ± SD (n = 3); values followed by lowercase letters are significantly (p < 0.05) different between processing conditions (raw and cooked) within the same legume variety and sample type (legume seed or fraction). Values followed by different capital letters are significantly (p < 0.05) different across variety and processing condition within the same sample type. Phenolic acid content of each type of legume seed (raw and cooked) was estimated based on the phenolic acid content and the mass yield of the fraction derived from the legume seed. ND: not detected; FRLS: fraction from raw legume seed; RLS: raw legume seed; FCLS: fraction from cooked legume seed; CLS: cooked legume seed.