Table 4.
Polyphenol Concentrations (nmol/g) of Cooked Beans. 1
| Polyphenol | Ervilha | Uyole 98 | PI527538 | Snowdon | Red Hawk |
|---|---|---|---|---|---|
| (Manteca) | (Amarillo) | (Njano) | (white kidney) | (red kidney) | |
| Kaempferol | 74.0 ± 2.3 a | 42.4 ± 5.8 b | 40.7 ± 1.5 b | - | 1.9 ± 0.3 c |
| Kaempferol 3-glucoside | 356 ± 25 c | 749 ± 48 a | 671 ± 19 b | 0.9 ± 0.1 e | 4.7 ± 0.3 d |
| Kaempferol 3-sambuioside | 86.4 ± 7.8 a | 40.8 ± 2.5 b | 4.4 ± 0.2 c | - | 3.7 ± 0.1 d |
| Quercetin | 2.3 ± 0.1 c | - | 3.8 ± 0.2 b | - | 6.2 ± 0.4 a |
| Quercetin 3-glucoside | 16.2 ± 0.9 c | 4.5 ± 0.5 d | 57.9 ± 1.3 a | - | 23.4 ± 0.8 b |
| Quercetin 3-rutinoside | - | - | - | - | 3.1 ± 0.2 |
| Protocatechuic acid | 4.2 ± 0.5 c | 6.9 ± 0.5 b | 6.8 ± 0.7 b | - | 30.6 ± 1.6 a |
| Catechin | - | 2.7 ± 0.2 b | 44.4 ± 2.0 a | - | 40.0 ± 1.7 a |
| Epicatechin | - | 0.4 ± 0.1 c | 8.5 ± 0.8 a | - | 5.3 ± 0.3 b |
| Procyanidin B1 | - | 3.9 ± 0.3 c | 17.4 ± 0.7 a | - | 13.7 ± 0.8 b |
| Procyanidin B2 | - | - | 1.4 ± 0.1 a | - | 0.8 ± 0.2 b |
1 Values are means ± SEM (n = 8 replicates). Means sharing the same letter in each row are not significantly different at p ≤ 0.05.