Table 1.
Main phenolic compounds found in selected seeds.
| Source | Main Polyphenols (Concentration) | Ref. |
|---|---|---|
| CEREALS AND PSEUDO-CEREALS | ||
| Black rice (Oryza sativa L.) |
Ferulic acid (26.1–215.2 μg/g), p-coumaric acid (6.6–28.5 μg/g), isoferulic acid (6.3–45.3 μg/g), cyanidin-3-glucoside (0.56–0.79 mg/g), and peonidin-3-glucoside (0.11–0.16 mg/g | [33] |
| Ferulic acid (23.0–43.9 mg/100 g), vanillic acid (4.4–10.5 mg/100 g), and p-coumaric acid (2.0–6.6 mg/100 g) | [34] | |
| Buckwheat (Fagopyrum esculentum Moench) | Quercetin-3-rutinoside (3.3–151.4 mg/100 g), isoorientin (0.1–2.7 mg/100 g), caffeic acid-pentoside (0.1–6.7 mg/100 g), procyanidin trimer (0.1–5.5 mg/100 g), and epiafzelechin-epicatechin (0.2–5.3 mg/100 g) | [35] |
| 1-O-Caffeoyl-6-O-rhamnopyranosyl-glycopyranoside (0.3–9.1 mg/100 g), epicatechin-gallate (25.4–91.3 mg/100 g), vitexin/isovitexin (101.6–188.8 mg/100 g), hyperin (53.5–274.1 mg/100 g), rutin (62.4–173.6 mg/100 g), and orientin/isorientin (8.4–26.3 mg/100 g) | [36] | |
| Chia (Salvia hispanica L.) |
Myricetin (7.0–1198.6 mg/g), quercetin (4.8–29.6 mg/g), protocatechuic acid (3.0–29.6 mg/g), and salicylic acid (6.2–241.2 mg/g) | [37] |
| Rosmarinic acid (738.2 μg/g), caffeic acid (178.6 μg/g), quercetin (309.5 μg/g), and daidzein (110.5 μg/g) | [38] | |
| FRUITS | ||
| Cacao (Theobroma cacao L.) | Epicatechin (4.4–35.0 mg/g) and catechin (0.6–4.7mg/g) | [40] |
| Epicatechin (7.0–15.8 mg/g) and catechin (1.0–6.2 mg/g) | [39] | |
| Grape seed (Vitis vinífera L.) |
Epicatechin gallate trimer (150.0–383.0 mg/g), epicatechin gallate (180.6 mg/g), and epicatechin (13.6 mg/g) | [42] |
| Guarana seed (Paullinia cupana) | Tyrosol (14.7 g/kg) | [46] |
| Epicatechin (3.7–9.2 mg/g) and catechin (5.2–11.6 mg/g) | [44] | |
| PULSES AND NUTS | ||
| Lentil (Lens culinaris) |
Catechin glucoside (2.2–6.6 mg/g), quercetin-O-pentoside (2.1–3.3 mg/g), prodelphinidin dimer (1.4–5.8 mg/g), and procyanidin dimer (1.6–4.3 mg/g) | [47] |
| Peanut skin (Arachis hypogaea L.) | Catechin (20.7 mg/100 g) and protocatechuic acid (3.8 mg/100 g) | [48] |
| Proanthocyanidins (0.8–8.3 mg/100 g), di-p-coumaroyltartaric acid (13.8 mg/100 g), and p-coumaroylsinapoyltartaric acid (6.3 mg/100 g) | [49] | |
| Pistachio (Pistacia vera L.) | Isoquercetin (27.3–578.2 mg/g), myrcitin-3-glucoside (62.7–75.3 mg/g), and quercetin-3-glucuronide (6.0–106.1 mg/g) | [50] |
| Naringenin (28.1–49.9 μg/g), catechin (29.1–53.6 μg/g), and gallic acid (2.3–38.6 μg/g) | [51] | |
| CRUCIFEROUS VEGETABLES | ||
| Mustard (Sinapis alba) | Sinapine (10.2 mg/g), sinapoyl glucose (0.66 mg/g), and sinapic acid (0.19 mg/g) | [52] |
| OTHER SOURCES | ||
| Acorn (Quercus spp.) | Gallic acid (3.6–417.5 μg/g), trigalloyl glucose (2.5–150.2 μg/g), trigalloyl-hexahydrodiphenoyl-glucose (1.4–240.8 μg/g), and valoneic acid dilactone (1.7–40.4 μg/g) | [53] |
| Euryale ferox | Gallic acid (107.5–392.2 mg/g), rutin (44.8–85.3 mg/g), and catechin (21.2–162.3 mg/g) | [54] |