TABLE 1.

Moisture content and phenolic compounds composition of kidney beans.

Kidney bean varieties	Y1	Y2	Y3	Y4	Y5	Y6	Y7
Color	White	Claret-colored	Red speckled	Greenish brown	Red	Atropurpureus	Black
Moisture content (%)	15.04 ± 0.54 a	12.94 ± 0.37 cd	13.47 ± 0.45 bc	12.21 ± 0.11 d	13.80 ± 0.17 bc	12.91 ± 0.11 cd	14.09 ± 0.69 b
Total phenolics (mg GAE/100 g DW)	59.86 ± 2.04 f	437.06 ± 17.88 c	521.55 ± 13.99 b	390.27 ± 19.51 de	372.47 ± 19.79 e	410.32 ± 8.29 d	579.80 ± 7.96a
Total flavonoids (mg RE/100 g DW)	86.16 ± 3.11 g	673.03 ± 5.34 c	1008.69 ± 4.50 a	383.85 ± 18.88 f	496.42 ± 9.19 e	606.62 ± 13.52 d	758.92 ± 15.89 b
Gallic acid (mg/100 g DW)	39.62 ± 4.45 c	62.48 ± 4.83 b	28.95 ± 4.96 c	37.47 ± 7.00 c	41.90 ± 2.55 c	27.93 ± 3.77 c	118.69 ± 9.21 a
Chlorogenic acid (mg/100 g DW)	3.13 ± 0.16 d	6.25 ± 0.34 c	1.24 ± 0.21 e	5.58 ± 0.30 c	9.52 ± 0.18 b	12.85 ± 1.87 a	7.14 ± 0.69c
2,3,4-trihydroxybenzoic acid (mg/100 g DW)	nd	4.55 ± 0.40 a	2.27 ± 0.40c	2.11 ± 0.10c	3.41 ± 0.16 b	2.18 ± 0.21 c	nd
p-hydroxybenzoic acid (mg/100 g DW)	nd	nd	5.50 ± 0.72 c	6.11 ± 0.39 c	10.35 ± 0.34 b	13.91 ± 2.33 a	nd
Catechin (mg/100 g DW)	nd	nd	10.95 ± 0.49 a	10.08 ± 0.32 b	4.34 ± 0.17 c	nd	nd
Ferulic acid (mg/100 g DW)	nd	nd	nd	nd	0.39 ± 0.02 a	nd	nd
Rutin (mg/100 g DW)	nd	nd	nd	nd	28.47 ± 0.90 a	nd	nd

All data were expressed as the means ± SD, n = 3. Values in the same row with different letters indicate significant differences (p < 0.05). nd, not detected. Y1, Weining white kidney bean; Y2, Biyun no.7; Y3, Qian yundou no.1; Y4, YJ009727A; Y5, Biyun1902; Y6, Biyun no.6; Y7, Biyun no.3.