antinutritional factors in grain legumes
TRANSCRIPT
MoisturMoisturee
ProteinProtein FatFat MineralsMinerals CrudeCrude fibrefibre
Carbo- Carbo- hydratehydrate
------------------------ g -------------------------------------------- g --------------------
BengalgramBengalgram 9.89.8 17.117.1 5.35.3 3.03.0 3.93.9 60.960.9
Black gramBlack gram 10.910.9 24.024.0 1.41.4 3.23.2 0.90.9 59.659.6
Field beanField bean 9.69.6 24.924.9 0.80.8 3.23.2 1.41.4 60.160.1
Green gramGreen gram 10.410.4 24.024.0 1.31.3 3.53.5 4.14.1 56.756.7
Horse gramHorse gram 11.811.8 22.022.0 0.50.5 3.23.2 5.35.3 57.257.2
LentilsLentils 12.412.4 25.125.1 0.70.7 2.12.1 0.70.7 59.059.0
Moth beansMoth beans 10.810.8 23.623.6 1.11.1 3.53.5 4.54.5 56.556.5
PeasPeas 16.016.0 19.719.7 1.11.1 2.22.2 4.54.5 56.556.5
RajmahRajmah 12.012.0 22.922.9 1.31.3 3.23.2 4.84.8 60.660.6Redgram dhalRedgram dhal
13.413.4 22.322.3 1.71.7 3.53.5 1.51.5 57.657.6
Soya beanSoya bean 8.18.1 43.243.2 19.519.5 4.64.6 3.73.7 20.920.9
Proximate composition of Indian pulse
NVIF 1989
Antinutritional factors or bioactive Antinutritional factors or bioactive substances?substances?
Enzyme inhibitorsEnzyme inhibitors
LectinsLectins
PhytatesPhytates
OxalatesOxalates
Phenolic compoundsPhenolic compounds
SaponinSaponin
ΑΑ - galactosidase - galactosidase
Other substancesOther substances
Enzyme inhibitorsEnzyme inhibitors
Action of protease inhibitorAction of protease inhibitor
Trypsin inactivatedTrypsin inactivated
Release cholecystokinin (CCK)Release cholecystokinin (CCK)
CCK stimulates pancrease acinar cellsCCK stimulates pancrease acinar cells
Loss of sulphur containing amino acidsLoss of sulphur containing amino acids
Depression in growth, pancreatic hypertrophy/hyperplasia and Depression in growth, pancreatic hypertrophy/hyperplasia and carcinogenic effectcarcinogenic effect
E. Guilamon et al. J Food Chemistry: 107 (2008) 68-74
TIU/mg sample in different cultivars of Cicer aruetinum, Phaseolus vulgaris, Lens culinaris, Lathyrus spp., Vicia faba, Pisum sativum,
Glycine max & Lupinus spp.
Trypsin inhibitor activity* in main grain legumes Trypsin inhibitor activity* in main grain legumes speciesspecies
TIU TIU units/mg units/mg Dm Dm
TIA/g TIA/g mg/gmg/g U/g DMU/g DM Amylase Amylase inhibitor inhibitor activity activity (U/g)‡ (U/g)‡
Phaseollus Phaseollus vulgarisvulgaris
9.69.6 0.4250.425
Lens esculenta Lens esculenta 8.48.4 0.1780.178
Cicer arietinum Cicer arietinum 1-151-15
Pisum sativum Pisum sativum 5.4 - 7.85.4 - 7.8 4.4 – 12.54.4 – 12.5 2700 - 2700 - 1170011700
14 – 8014 – 80
Vicia faba Vicia faba 6.76.7
Lupinus albus Lupinus albus <1<1
Glycine max Glycine max 0.4150.415
* Liener (1976), Melcion & Valdebouze (1977), Viroben (1979), Gueguen et al. (1980), Valdebouze et al. (1980), Ekpenyoung & Borchers (1981), Bertrand et al. (1982), Lacassagne et al. (1988), Huisman (1990), Jondreville et al. (1992), Zdunczyk et al. (1997), Chrenkova et al. (2001), Smulikowska et al. (2001).
Benefits of trypsin inhibitorBenefits of trypsin inhibitor
• Kunitz & Bowman-BirkKunitz & Bowman-Birk
• Bowman Birk effective in preventing or suppressing Bowman Birk effective in preventing or suppressing carcinogen induced transformation in vitrocarcinogen induced transformation in vitro
• Bowman-Birk achieved investigation drug status from Bowman-Birk achieved investigation drug status from the US FDA in 1992the US FDA in 1992
• Protease inhibitors shown to suppress the malignant Protease inhibitors shown to suppress the malignant transformation of cells induced by different transformation of cells induced by different carcinogens in vitrocarcinogens in vitro
• Protease inhibitors may act by several mechanisms but Protease inhibitors may act by several mechanisms but their precise target is still unknowntheir precise target is still unknown
LectinsLectins
• Plant lectins are unique group of proteins and Plant lectins are unique group of proteins and glycoproteins with potent biological activityglycoproteins with potent biological activity
• Dietary lectin is of significance as many Dietary lectin is of significance as many lectins resist digestion, survive gut passage lectins resist digestion, survive gut passage and binds to gastrointestinal cells and /or and binds to gastrointestinal cells and /or enter the circulation intact maintaining full enter the circulation intact maintaining full biological activitybiological activity
• Lectins are found in most plant foods but Lectins are found in most plant foods but grain legumes are the main source of lectin in grain legumes are the main source of lectin in human dietshuman diets
Grain legumes devoid of Hemagglutinating activity Grain legumes devoid of Hemagglutinating activity against rat, rabbit, monkey and human A, B and O against rat, rabbit, monkey and human A, B and O erythrocyteerythrocyte
Pigeon pea: 11535Pigeon pea: 11535Pigeon pea: 11563Pigeon pea: 11563Pigeon pea: 7035Pigeon pea: 7035Pigeon pea: 7119Pigeon pea: 7119Chickpea: ICCC3Chickpea: ICCC3Chickpea: ICCC4Chickpea: ICCC4Chickpea: ICCC5Chickpea: ICCC5Chickpea: ICCC9Chickpea: ICCC9Greengram – 1Greengram – 1Greengram – 2Greengram – 2Greengram – 3Greengram – 3Greengram – 4Greengram – 4
VarietyVariety ERYTHROCYTESERYTHROCYTESRabbitRabbit RatRat MonkeyMonkey4 ± 24 ± 200CC 18 ±218 ±2ooCC 37±237±200CC 4 ± 24 ± 200CC 18 18
±2±2ooCC37±237±200
CC4 ± 24 ± 200CC 18 18
±2±2ooCC37±237±200CC
Soyabean ankurSoyabean ankur 363.14363.14 363.14363.14 363.1363.144
NilNil NilNil NilNil NilNil NilNil NilNil
Soyabean blackSoyabean black 181.85181.85 45.3945.39 22.6922.69 NilNil NilNil NilNil NilNil NilNil NilNilSoyabean PunjabSoyabean Punjab 3.443.44 3.443.44 3.443.44 NilNil NilNil NilNil NilNil NilNil NilNilSoyabean bragSoyabean brag 117.18117.18 58.5058.50 29.2529.25 NilNil NilNil NilNil NilNil NilNil NilNilGroundnut-5175Groundnut-5175 11.3411.34 2.832.83 NilNil NilNil NilNil NilNil NilNil NilNil NilNilGroundnut-7348Groundnut-7348 9.159.15 2.282.28 NilNil NilNil NilNil NilNil NilNil NilNil NilNilGroundnut-799Groundnut-799 11.3411.34 NilNil NilNil NilNil NilNil NilNil NilNil NilNil NilNilGroundnut-3.39Groundnut-3.39 4.414.41 NilNil NilNil NilNil NilNil NilNil NilNil NilNil NilNilKesari dal IARI Kesari dal IARI P.24P.24
31.2131.21 63.6663.66 31.2431.24 7.807.80 3.903.90 3.903.90 15.6015.60 15.6015.60 15.6015.60
Kesari dal LSD-3Kesari dal LSD-3 38.3238.32 76.6476.64 76.6476.64 2.392.39 4.794.79 4.794.79 19.1619.16 19.1619.16 19.1619.16Kesari dal LSD-1Kesari dal LSD-1 79.8579.85 79.8579.85 79.8579.85 4.994.99 39.9539.95 9.989.98 19.9619.96 19.9619.96 9.989.98Kesari dalKesari dal 33.2633.26 33.2633.26 67.3667.36 16.8416.84 4.214.21 4.214.21 8.428.42 8.428.42 4.214.21Blackgram-1Blackgram-1 NilNil NilNil 8.698.69 NilNil NilNil NilNil NilNil NilNil NilNilBlackgram-2Blackgram-2 NilNil NilNil 9.089.08 NilNil NilNil NilNil NilNil NilNil NilNilBlackgram-3Blackgram-3 NilNil NilNil 4.764.76 NilNil NilNil NilNil NilNil NilNil NilNilBlackgram-4Blackgram-4 NilNil NilNil 8.608.60 NilNil NilNil NilNil NilNil NilNil NilNilWhite White kidneybeankidneybean
97.6897.68 97.6897.68 48.7748.77 12.1912.19 24.3824.38 12.1812.18 195.0195.044
195.0195.044
195.0195.055
Red kidneybeanRed kidneybean 53.8753.87 53.8753.87 26.9326.93 13.4613.46 26.9326.93 13.4613.46 215.4215.488
215.4215.488
215.4215.488
Vicia sativaVicia sativa 12.5012.50 12.5012.50 12.5012.50 0.1560.15622
0.1560.15622
NilNil 0.1560.15622
0.1560.15622
0.1560.15622
Hemmagglutinating activity (units/mg protein) in food grains
Radha ayyagiri 1988
SlSl. . NNoo
VarietyVarietyERYTHROCYTESERYTHROCYTES
Blood group ABlood group A Blood group BBlood group B Blood group OBlood group O4±24±200CC 18±218±2oo
CC37±237±200
CC4±24±200CC 18±218±2oo
CC37±237±200
CC4±24±200CC 18±218±2ooCC 37±237±200
CC
11 Soyabean ankurSoyabean ankur 11.211.2
66
NilNil NilNil NilNil NilNil NilNil NilNil NilNil NilNil
22 Kesari dal LSD-3Kesari dal LSD-3 9.549.54 9.549.54 4.194.19 19.119.1
66
9.549.54 9.549.54 19.1619.16 9.549.54 2.392.39
55
33 Kesari dal IARI Kesari dal IARI
P.24P.24
15.615.6
00
15.615.6
00
3.903.90 31.231.2
11
15.615.6
00
15.615.6
00
15.6015.60 7.807.80 3.903.90
44 White White
kidneybeankidneybean
24.324.3
88
24.324.3
88
48.7648.76 24.324.3
88
24.324.3
88
48.748.7
66
24.3824.38 24.3824.38 48.748.7
66
55 Red kidneybeanRed kidneybean 26.926.9
33
53.853.8
77
53.8753.87 53.853.8
77
5.875.87 53.853.8
77
53.8753.87 53.8753.87 53.853.8
77
66 Vicia sativaVicia sativa 1.561.56 12.512.5
00
1.561.56 12.512.5
00
1.561.56 0.780.78 0.780.78 1.561.56 0.780.78
77 GoabeanGoabean 35.535.5
00
35.535.5
00
8.888.88 35.535.5
00
35.535.5
00
35.535.5
00
35.5035.50 35.5035.50 35.535.5
00
88 Horse gram-1Horse gram-1 12.212.2
66
12.212.2
66
1.531.53 NilNil NilNil NilNil NilNil NilNil NilNil
99 Horse gram-2Horse gram-2 7.697.69 3.843.84 0.9610.961
55
NilNil NilNil NilNil NilNil NilNil NilNil
Radha ayyagiri 1988
CaCa PP FeFe ZnZn CuCu MgMg
-------------------- -------------------- mg/100g---------------------------------------mg/100g---------------------------------------
Bengal Bengal gramgram 202202 212212 4.64.6 3.13.1 1.181.18 119119
Black gramBlack gram 154154 385385 3.83.8 3.03.0 0.90.9 130130
Field beanField bean 6060 433433 2.72.7
Green gramGreen gram 124124 326326 4.44.4 3.03.0 0.40.4 127127
Horse gramHorse gram 287287 311311 6.76.7 2.82.8 1.811.81 156156
LentilsLentils 6969 293293 7.67.6 2.82.8 1.871.87 8080
Moth beansMoth beans 202202 230230 9.59.5 -- 0.850.85 225225
PeasPeas 7575 298298 7.17.1 2.32.3 1.31.3 100100
RajmahRajmah 260260 410410 5.15.1 4.54.5 1.451.45 184184Redgram dhalRedgram dhal
7373 304304 2.72.7 0.90.9 1.21.2 9090
Soya beanSoya bean 240240 690690 10.410.4 4.44.4 1.41.4 238238
Mineral content of Indian pulse
NVIF 1989
Phytate:Phytate: 1,2,3,4,5,6, hexakis dihydrogen 1,2,3,4,5,6, hexakis dihydrogen phosphate (IP6)phosphate (IP6)
O
H
OHOO P
H
OH
OOO P
H
O
OOO P
H
O
OOO P
H
O
OOO P
O
H
HOOO P
+
+
O
H
OHOO P
H
OH
OOO P
H
O
OOO P
H
O
OOO P
H
O
OOO P
O
H
HOOO P
Ca
Zn+
+
Zn+
+
Zn
Phytic acid Phytic acid chelate
Phytin PPhytin P Phytin phosphorus Phytin phosphorus as % of Total as % of Total PhosphorusPhosphorus
mg/100gmg/100g
gram (whole)gram (whole) 158158 5151
gram (dhal)gram (dhal) 133133 4040
gram (roasted gram (roasted
dehusked)dehusked)
159159 4747
Black gram (dhal)Black gram (dhal) 169169 4343
Cow peaCow pea 185185 4545
Field beanField bean 248248 5757
Green gram (whole)Green gram (whole) 148148 4646
Green gram (Dhal)Green gram (Dhal) 209209 5252
Horse gramHorse gram 114114 3737
Khesari (dhal)Khesari (dhal) 168168 3131
LentilLentil 100100 3434
Moth beansMoth beans 2525 1111
PeasPeas 135135 4545
Peas (roasted)Peas (roasted) 136136 4040
Red gram (dhal)Red gram (dhal) 170170 5656
Phytin phosphorus in Grains, Legumes
NVIF 1989
OxalatesOxalates
• Oxalate is common constituent of plants and Oxalate is common constituent of plants and depending upon the species oxalate depending upon the species oxalate accumulates primarily as soluble oxalate or accumulates primarily as soluble oxalate or insoluble calcium oxalates or in combination of insoluble calcium oxalates or in combination of these two formsthese two forms
• Oxalic acid impairs calcium absorption which is Oxalic acid impairs calcium absorption which is inversely proportional to the oxalate content. inversely proportional to the oxalate content.
• Oxalate in plant foods can have a negative Oxalate in plant foods can have a negative impact on human health by acting as an impact on human health by acting as an antinutrient in CaOx kidney stone formation antinutrient in CaOx kidney stone formation which is on the rise in humans. The adverse which is on the rise in humans. The adverse effect is more if the Ox:Ca ratio is exceed 9:4effect is more if the Ox:Ca ratio is exceed 9:4
SolubleSoluble InsolubleInsoluble TotalTotal
BengalgramBengalgram 22 44 66
Cow peaCow pea 88 1111 1919
Field beanField bean 55 88 1313
Green gramGreen gram 88 1414 2222
Horse gramHorse gram 6161 387387 448448
KhesariKhesari 2626 158158 184184
LentilLentil 1111 2121 3232
PeanutsPeanuts 104104 1919 123123
RajmahRajmah 1818 5757 7575
SoybeanSoybean 2828 182182 210210
Oxalate content in Indian Grain Legumes mg/100g
Oxalate content in 11 soybean cultivarsOxalate content in 11 soybean cultivars
Line/sample nameLine/sample name OxalateOxalate
mg/g dry weightmg/g dry weight
InsolubleInsoluble solublesoluble TotalTotal
ClarkClark 12.712.7 2.12.1 14.814.8
VerdeVerde 4.84.8 1.91.9 6.76.7
WilliamWilliam 9.99.9 1.61.6 11.511.5
MinsoyMinsoy 9.09.0 1.41.4 10.410.4
Cutler 71Cutler 71 13.613.6 2.42.4 16.016.0
BSR 101BSR 101 10.510.5 2.72.7 13021302
HarkHark 8.38.3 1.51.5 9.89.8
HarosoyHarosoy 9.69.6 1.71.7 11.311.3
L95-1573 (1998)L95-1573 (1998) 16.516.5 3.03.0 19.519.5
L95-1573 (1999)L95-1573 (1999) 18.218.2 2.12.1 20.320.3
L95-1409 (1998)L95-1409 (1998) 19.719.7 2.82.8 22.522.5
L95-1409 (1999)L95-1409 (1999) 18.418.4 2.02.0 20.420.4
L95-1116 (1998)L95-1116 (1998) 32.232.2 2.82.8 35.035.0
L95-1116 (1998)L95-1116 (1998) 17.917.9 1.61.6 19.519.5
Linda massey et al 2001
SaponinsSaponins
• Saponins are glycoside compound of a lipid soluble aglycone Saponins are glycoside compound of a lipid soluble aglycone consisting of a sterol or more commonly a triterpenoid structure consisting of a sterol or more commonly a triterpenoid structure attached to water soluble sugar residues that differ in their type and attached to water soluble sugar residues that differ in their type and amount.amount.
• Saponins are commonly found in legumes and many types of saponin Saponins are commonly found in legumes and many types of saponin can be present in the same beancan be present in the same bean
• They confer bitter taste on foods They confer bitter taste on foods
• Among the naturally occuring compounds of grain legumes saponins Among the naturally occuring compounds of grain legumes saponins are attracting considerabale interest as a result of their diverse are attracting considerabale interest as a result of their diverse properties both deleterious and beneficialproperties both deleterious and beneficial
• The behavioural properties of the saponins are related to certain The behavioural properties of the saponins are related to certain saponin structures rather than to all members of this familysaponin structures rather than to all members of this family
• Saponins have been most extensively studied for their Saponins have been most extensively studied for their hypocholesterolaemic effecthypocholesterolaemic effect
• Diet containing 300 – 500 mg/day of saponin can reduce plasma Diet containing 300 – 500 mg/day of saponin can reduce plasma cholesterol by 16 – 24%cholesterol by 16 – 24%
Saponin contentSaponin contentg/100gg/100g
BengalgramBengalgram 5.65.6
SoyabeanSoyabean 4.34.3
Navy beanNavy bean 2.12.1
Green gramGreen gram 1.31.3
Red kidney Red kidney
beansbeans
1.61.6
LentilsLentils 0.370.37
Vicia fabaVicia faba 0.430.43
BroadbeansBroadbeans 0.350.35
Green peasGreen peas 1.11.1Lima Bean Lima Bean
0.110.11
Haricot beansHaricot beans 1.91.9
Saponin content of grain legumes
Fenwick & Oakenful 1983J. Agric Fd Chem 34: 186-9
Saponin content of Chickpea and Lentil before and Saponin content of Chickpea and Lentil before and after soaking plus cooking treatmentafter soaking plus cooking treatment
Cultivar and Cultivar and treatmenttreatment
Saponin content mg/Kg dry weightSaponin content mg/Kg dry weight
Soyasaponin ISoyasaponin I Soyasaponin VISoyasaponin VI TotalTotal
C. Arietinum FardonC. Arietinum Fardon
UnprocessedUnprocessed NDND 752752±±1414 752752±±1414
30 minutes of 30 minutes of cookingcooking
407407±±1717 339339±±1313 746746±±2424
60 minutes of 60 minutes of cookingcooking
513513±±1818 227227±±2121 740740±±3030
90 minutes of 90 minutes of cookingcooking
585585±±1515 141141±±44 726726±±1313
120 minutes of 120 minutes of cookingcooking
640640±±88 8383±±77 723723±±77
L. Culinaris Magda 20L. Culinaris Magda 20
UnprocessedUnprocessed NDND 703703±±1414 703703±±1414
30 minutes of 30 minutes of cookingcooking
105105±±1111 319319±±99 424424±±1010
60 minutes of 60 minutes of cookingcooking
176176±±1414 276276±±77 452452±±1212
90 minutes of 90 minutes of cookingcooking
191191±±1010 228228±±1919 419419±±2929
120 minutes of 120 minutes of cookingcooking
233233±±1111 200200±±1313 433433±±1212
Raquel GR et al 1996
Cyanogenetic glycosideCyanogenetic glycoside
PlantPlant HCN yield (mg/100g)HCN yield (mg/100g)
Lima beans ( Phaseolus lunatus) Fatal human Lima beans ( Phaseolus lunatus) Fatal human poisoningpoisoning
210 – 312210 – 312
Lima beans Normal levelsLima beans Normal levels 15 – 1715 – 17
Black eyed pea ( Vigna sinensis)Black eyed pea ( Vigna sinensis) 2.12.1
Pea (Pisum sativum)Pea (Pisum sativum) 2.32.3
Kidney beans (phaseolus vulgaris)Kidney beans (phaseolus vulgaris) 2.02.0
Bengal gram (Cicer areitinum)Bengal gram (Cicer areitinum) 0.80.8
Red gram (Cajanus cajan)Red gram (Cajanus cajan) 0.50.5
CassavaCassava 250250
Linseed mealLinseed meal 113113
Leiner 1982
Phenolic compoundsPhenolic compounds
• Polyphenolic compounds are very widely distributed in the plant world and are Polyphenolic compounds are very widely distributed in the plant world and are involved in protection mechanism against various bacterial fungal viral or involved in protection mechanism against various bacterial fungal viral or chemical attackschemical attacks
• Phenolic acids are either derivatives of benzoic acid or of cinnamic acidPhenolic acids are either derivatives of benzoic acid or of cinnamic acid
• Among polyphenolic compounds flavonoids are the most commonly and Among polyphenolic compounds flavonoids are the most commonly and widely distributed group of plant phenolics. They comprise more than 3000 widely distributed group of plant phenolics. They comprise more than 3000 compounds including anthocyans (255) isoflavonoides (630) and flavonols compounds including anthocyans (255) isoflavonoides (630) and flavonols (1660) Their common structure is diphenylpropanes (C6-C3-C6)(1660) Their common structure is diphenylpropanes (C6-C3-C6)
• Among flavonoids isoflavones in which the ring B of the flavone molecule is Among flavonoids isoflavones in which the ring B of the flavone molecule is attached to carbon3 of the heterocycle occur especially in legumes. attached to carbon3 of the heterocycle occur especially in legumes. Isoflavones and coumestrans are two classes of phytoestrogens of particular Isoflavones and coumestrans are two classes of phytoestrogens of particular interest to human healthinterest to human health
• Tannins are compounds of intermediate to high molecular weight (upto Tannins are compounds of intermediate to high molecular weight (upto 30000Da) which are hydroxylated and can form insoluble complexes with 30000Da) which are hydroxylated and can form insoluble complexes with carbohydrates and proteins. Tannins can be subdivided into two major groups carbohydrates and proteins. Tannins can be subdivided into two major groups – hydrolyzable and condensed tannins– hydrolyzable and condensed tannins
• Lignans are a group of diphenolic compounds with dibenzylbutane skeleton Lignans are a group of diphenolic compounds with dibenzylbutane skeleton structures and characteristics similar to phyto -oestrogensstructures and characteristics similar to phyto -oestrogens
Main polyphenolic copmpounds found in Main polyphenolic copmpounds found in grain legumesgrain legumes
Basic skeletonBasic skeleton ExamplesExamples
Phenoli acidsPhenoli acids C6 – C1C6 – C1 Gallic acid, syringic Gallic acid, syringic acidacid
Phenyl propanoidsPhenyl propanoids C6 – C3C6 – C3 Coumarins, Coumarins, Hydroycinnamic acids Hydroycinnamic acids ( caffeic, ferulic, ( caffeic, ferulic, synapic)synapic)
FlavonoidsFlavonoids C6 – C3 – C6C6 – C3 – C6 Flavones (e.g. Flavones (e.g. luteolin), flavonols luteolin), flavonols (eg quercetin, (eg quercetin, kaemferol) flavanols, kaemferol) flavanols, isoflavonoids (e.g isoflavonoids (e.g genistein, daidzein) genistein, daidzein) proanthocyanidins (or proanthocyanidins (or condensed tannins)condensed tannins)
Lignans, neolignansLignans, neolignans (C6 – C3)2(C6 – C3)2 SecoisolariciresinolSecoisolariciresinol
LigninsLignins (C6 – C3)n(C6 – C3)n
Tannin content of grain legumesTannin content of grain legumesGrain LegumeGrain Legume Tannin content mg/100 gTannin content mg/100 g
Cicer arietinumCicer arietinum
ChcikpeaChcikpea80 - 27080 - 270
Vigna sinensisVigna sinensis
CowpeaCowpea140 - 1020140 - 1020
Pisum sativum LPisum sativum L
PeaPea60 – 35060 – 350
Pisum sativum LPisum sativum L
PeaPea50 – 105 50 – 105
Cajanus cajanCajanus cajan
PigeonpeaPigeonpea38 – 17138 – 171
Psophocarpus tetragonolobusPsophocarpus tetragonolobus
Winged beansWinged beans30 – 75 30 – 75
Phaseolus vulgarisPhaseolus vulgaris
DrybeansDrybeans30 – 12630 – 126
Vicia FabaVicia Faba
Faba beansFaba beans50 - 24150 - 241
JAOAC Int 2005, 88, 967-987
Change in tannin content during germination of grain Change in tannin content during germination of grain legumeslegumes
Grain legumeGrain legume Tannin content Tannin content ungerminated ungerminated (mg/100g DM)(mg/100g DM)
Germination timeGermination time Tannin Tannin degradation degradation
(%)(%)
Canjanus cajanCanjanus cajan
PigeonpeaPigeonpea11411141 22 6060
Cicer arietinumCicer arietinum
ChickpeaChickpea165165 22 6060
Phaseolus mungoPhaseolus mungo
BlackgramBlackgram836836 22 5050
Phaseolus aureasPhaseolus aureas
GreengramGreengram612612 22 5050
Rao & Deosthale 1982
Polyphenol content of main grain legumesPolyphenol content of main grain legumes
Polyphenols**Polyphenols** PhaseolluPhaseollus vulgariss vulgaris
Lens Lens esculentaesculenta
Cicer Cicer arietinumarietinum
Pisum Pisum sativumsativum
Vicia Vicia fabafaba
Glycine Glycine max max
Total % DMTotal % DM 0.0 – 0.40.0 – 0.4 1.01.0 0.1 – 0.6 0.1 – 0.6 0.250.25 1.11.1
Phenolic acid % DMPhenolic acid % DM 0.001 – 0.001 – 0.0030.003
Tannins % DMTannins % DM 0.0 – 0.70.0 – 0.7 0.10.1 0.0 – 0.10.0 – 0.1 0.0 – 1.30.0 – 1.3 0.0 – 2.10.0 – 2.1
Isoflavones(mg/100g)Isoflavones(mg/100g) 1 - 71 - 7
Daidzein (mg/100g)Daidzein (mg/100g) 0.01 – 0.01 – 0.040.04
0.00 – 0.00 – 0.010.01
0.01 – 0.01 – 0.190.19
0.00 – 0.050.00 – 0.05 130 - 130 - 180180
Genistein (mg/100g)Genistein (mg/100g) 0.01 – 0.01 – 0.520.52
0.01 – 0.01 – 0.020.02
0.07 – 0.07 – 0.210.21
0.00- 0.050.00- 0.05 20 - 8520 - 85
Lignans (mg/100g)Lignans (mg/100g) 0.30.3 1.81.8 0.90.9
Secoisolariciresinol Secoisolariciresinol (mg/100g)(mg/100g)
0.06 – 0.06 – 0.150.15
0 - 0.010 - 0.01 0.010.01 0.00 – 0.010.00 – 0.01 0.01 – 0.01 – 0.270.27
** Savage & Deo (1989), Longstaff & McNab (1991), Saini (1993), Zdunczky et al. (1997), Mazur (1998), Bingham et al (1998), Bravo (1998), Horn-Ross et al. (2000), Liggins et al (2000), Carbonaro et al. (2001), Smulikowska et al. (2001).
††Savage & Deo (1989.)
Chlor
ogen
ic Ac
id - 6
.120
Caffe
ic ac
id - 8
.718
p-Co
umar
ic Ac
id - 1
3.31
5
Apige
nin 7
-o-N
eohe
sper
idosid
e - 2
9.61
3
Lute
olin
- 59.
428
Apige
nin -
71.6
56
AU
0.000
0.010
0.020
0.030
0.040
0.050
Minutes
0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00
6.117 Chlorogenic Acid
219.1241.5
326.8
409.2 480.5 496.2 510.8 557.0
AU
0.00
0.02
0.04
8.717 Caffeic acid
217.9 323.2
408.0 468.4 493.8 531.5 553.4
AU
0.00
0.02
13.317 p-Coumaric Acid
226.2308.9
368.3 393.5 440.5 508.4 537.5 565.5
AU
0.00
0.02
29.617 Apigenin 7-o-Neohesperidoside
207.4 268.6 324.4 341.1
401.9 420.0 482.9 513.2 536.3 557.0
AU
0.000
0.002
59.417 Luteolin
207.4254.4 353.0
441.7 473.2 522.9 546.1
AU
0.000
0.010
71.650 Apigenin
207.4 267.4 338.7
423.6 473.2 509.6 540.0 563.1
AU
0.00
0.02
nm250.00 300.00 350.00 400.00 450.00 500.00 550.00
5.22
5
AU
0.00
0.02
0.04
0.06
0.08
0.10
0.12
0.14
0.16
0.18
0.20
0.22
0.24
0.26
Minutes
0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00 90.00
Groundnut-catechin
5.217 Peak 1201.5
279.3A
U0.00
0.20
0.40
0.60
0.80
1.00
1.20
1.40
1.60
nm
300.00 400.00 500.00
-galactosides: Antinutritional factors or functional ingredients
GenusGenus SpeciesSpecies RaffinosRaffinos
ee
Verbas-Verbas-
cosecose
StachyoStachyo
sese
CiceritCicerit
olol
AjugosAjugos
ee
TotalTotal
PisumPisum SativumSativum 0.4-2.30.4-2.3 0-4.30-4.3 0.3-5.50.3-5.5 NDND NDND 2.3-2.3-
9.69.6
LupinusLupinus albusalbus 0.3- 0.60.3- 0.6 ND-0.9ND-0.9 5.0-7.25.0-7.2 NDND 0.2-0.50.2-0.5 5.5-5.5-
8.18.1
luteusluteus 0.5-.060.5-.06 2.8-3.52.8-3.5 6.1-8.66.1-8.6 NDND 0.6-4.60.6-4.6 11-11-
16.116.1
angustifoliuangustifoliu
ss
0.6-1.20.6-1.2 0.8-2.50.8-2.5 3.6-5.23.6-5.2 NDND 1.7-2.61.7-2.6 6.7-6.7-
11.511.5
MutabilisMutabilis 1.91.9 1.01.0 2.32.3 NDND 0.20.2 5.15.1
GlycineGlycine maxmax 1.0-2.01.0-2.0 ND-0.3ND-0.3 2.2-4.92.2-4.9 NDND NDND 6.0-6.0-
8.08.0
PhaseoluPhaseolu
ss
vulgarisvulgaris 0.2-2.50.2-2.5 0.1-4.00.1-4.0 0.2-4.20.2-4.2 NDND NDND 0.4-0.4-
8.08.0
LensLens culinarisculinaris 0.1-1.00.1-1.0 ND-6.4ND-6.4 1.1-4.01.1-4.0 0.2-2.10.2-2.1 NDND 1.8-1.8-
7.57.5
CicerCicer arietinumarietinum ND-2.4ND-2.4 ND-4.5ND-4.5 0.4-2.60.4-2.6 1.2-3.11.2-3.1 NDND 2.0-2.0-
7.67.6
ViciaVicia fabafaba 0.1-1.50.1-1.5 1.1-2.41.1-2.4 0.2-2.40.2-2.4 NDND NDND 1.0-1.0-
4.54.5
-Galactoside content (range as % dry matter) of grain Legumes
Cri Rev Fd Sci Nutr 2008, 40:301 - 316
