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. 2021 Aug 31;10(9):2058. doi: 10.3390/foods10092058

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Factor loading and score plots for the phenolic compounds and antioxidant activities (left) and samples (right) during principal components analysis. Key: RR = raw white rice; RC = raw cowpea; RL = raw leaves; RM = raw mix; BR = boiled white rice; BM = boiled rice-cowpea mix; pCA-s = p-coumaric acid soluble free; pHBD-s = p-hydroxybenzaldehyde soluble free; QHX-s = quercetin hexoside soluble free; CAA = p-coumaroyl aldaric acid; TPA = quantified total phenolic acids; PCAD = protocatechuic aldehyde; FMAA = feruloyl methylaldaric acid; FAA = feruloyl aldaric acid; X-s = compound X soluble free fraction; pHBA = p-hydroxybenzoic acid; CFG = 1,3-Coumaroyl feruloyl glycerol; X-b = compound X insoluble bound fraction.