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Table 4 Concentrations of the most prevalent polyphenols observed in the black beans 1 (nmol/g)

From: Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgarisL.)

Compound “Biofortified Fe” “Standard Fe”
Caffeic acid 6.0 ± 0.9b 25.8 ± 4.7a
Gallic acid 125.0 ± 8.8a 103.3 ± 17.8a
Ferulic acid 153.0 ± 11.1a 162.5 ± 20.1a
Kaempferol 5.0 ± 0.1a 0.00 ± 0.00b
Catechin 668.8 ± 31.1a 367.5 ± 25.5b
Myricetin 24.0 ± 1.7a 12.5 ± 4.0b
Kaempferol 3-glucoside 198.0 ± 10.7a 19.2 ± 5.6b
Quercetin 3-glucoside 239 ± 20.3a 45.8 ± 7.9b
  1. 1Analysis procedures of beans samples are described in the materials and methods sections.
  2. a,b Within a row, means without a common letter are different (n = 6, P < 0.05).