Monday, November 13, 2006 - 1:15 PM

Variability of Flavonoid Content in different Legumes.

Ming L. Wang1, A. Graves Gillaspie Jr.2, J.B. Morris2, Roy Pittman1, J. Davis3, and Gary Pederson4. (1) USDA-ARS, 1109 Experiment St, Griffin, GA 30223, (2) USDA-ARS, PGRCU, 1109 Experiment Street, Griffin, GA 30223, (3) University of Georgia, 1109 Experiment Street, Griffin, GA 30223, (4) USDA-ARS, Plant. Genetic Research, 1109 Experiment St., Griffin, GA 30223-1797

Legume flavonoids have received considerable attention due to their beneficial effects to human health. Various results have been reported on soybean but little research work has been conducted on other legumes. In this report, flavonoids in different legume (including soybean, peanut, cowpea, mung bean and lablab) seeds with different seed-coat colors were quantified by HPLC. On average, soybean seeds contained significantly higher amounts of daidzein (315-354 μg /g), genistein (438-458 μg/g) and kaempferol (38-68 μg/g) while cowpea seeds contained a significantly higher amount of quercetin (214 and 280 μg/g) than the other legumes. Within the same species, the difference in quantity of a specific flavonoid among accessions varied greatly. Daidzein was significantly correlated with genistein and kaempferol (r = 0.93248, r = 0.58246, P < 0.0001), respectively. Genistein was also significantly correlated with kaempferol (r = 0.72547, P < 0.0001). The variation in the flavonoid content detected and seed-coat color observed in this study would be useful for legume breeders and consumers.