Table 4.
Flavonoid contents in fractions and legume seeds (μg/g).
| Catechin | Epicatechin | Quercetin-3 glucoside | Kaempferol-3 glucoside | Kaempferol-3 rutinoside | Myricetin | ||
|---|---|---|---|---|---|---|---|
| Lentil | FRLS | ND | 3537 ± 34bD | ND | ND | ND | ND |
| RLS | ND | 4.2 ± 0.04aB | ND | ND | ND | ND | |
| FCLS | ND | 9014 ± 518aB | ND | ND | ND | ND | |
| CLS | ND | 3.86 ± 0.22bC | ND | ND | ND | ND | |
| Black soybean | FRLS | ND | 97,343 ± 1130A | 1897 ± 28C | ND | ND | ND |
| RLS | ND | 103.36 ± 1.2A | 2.01 ± 0.03C | ND | ND | ND | |
| FCLS | ND | ND | ND | ND | ND | ND | |
| CLS | ND | ND | ND | ND | ND | ND | |
| Black turtle ean | FRLS | ND | 2493 ± 49bE | 4106 ± 100aA | 2550 ± 27aA | 1509 ± 64bB | 1642 ± 66aA |
| RLS | ND | 3.50 ± 0.07aD | 5.76 ± 0.14aA | 3.58 ± 0.04aA | 2.12 ± 0.09aA | 2.30 ± 0.09aA | |
| FCLS | 23,961 ± 538 | 4094 ± 122aC | 3426 ± 93bB | 2302 ± 86bB | 2236 ± 134aA | 1357 ± 15bB | |
| CLS | 19.60 ± 0.44 | 3.35 ± 0.1bD | 2.80 ± 0.08bB | 1.88 ± 0.07bB | 1.83 ± 0.11bB | 1.11 ± 0.01bB |
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. Flavonoid content of each type of legume seed (raw and cooked) was estimated based on the flavonoid 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.