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Table 3 Contents of phytochemicals of different mung bean genotypes

From: Nutritional, phytochemical and antioxidant properties of 24 mung bean (Vigna radiate L.) genotypes

No. Total flavonoid content
mg RE g−1
Soluble phenolic compounds
mg GAE g− 1
Insoluble-bound phenolic compounds mg GAE g− 1 Total phenolic content
mg GAE g− 1
M1 1.56 ± 0.13 2.36 ± 0.14 0.94 ± 0.06 3.30 ± 0.12
M2 1.77 ± 0.09 2.30 ± 0.12 0.89 ± 0.05 3.19 ± 0.10
M3 1.50 ± 0.30 2.26 ± 0.06 0.94 ± 0.05 3.20 ± 0.23
M4 1.59 ± 0.16 1.98 ± 0.03 1.04 ± 0.08 3.02 ± 0.07
M5 1.45 ± 0.09 2.02 ± 0.12 1.08 ± 0.03 3.10 ± 0.11
M6 2.40 ± 0.28 2.09 ± 0.09 1.02 ± 0.15 3.11 ± 0.13
M7 1.58 ± 0.13 2.65 ± 0.10 1.09 ± 0.04 3.74 ± 0.09
M8 1.54 ± 0.23 2.85 ± 0.05 0.78 ± 0.01 2.90 ± 0.05
M9 1.74 ± 0.06 2.48 ± 0.09 0.82 ± 0.01 3.30 ± 0.09
M10 1.84 ± 0.18 2.37 ± 0.04 0.99 ± 0.03 3.36 ± 0.04
M11 1.86 ± 0.10 2.66 ± 0.07 1.14 ± 0.07 3.80 ± 0.07
M12 1.44 ± 0.26 2.28 ± 0.06 1.22 ± 0.16 3.50 ± 0.14
M13 3.52 ± 0.27 4.10 ± 0.12 1.50 ± 0.06 5.60 ± 0.10
M14 1.78 ± 0.03 2.63 ± 0.08 1.10 ± 0.03 3.73 ± 0.07
M15 1.30 ± 0.11 1.92 ± 0.08 1.00 ± 0.04 2.92 ± 0.07
M16 1.63 ± 0.14 2.20 ± 0.13 1.35 ± 0.03 3.55 ± 0.20
M17 1.82 ± 0.02 2.74 ± 0.06 0.91 ± 0.03 3.65 ± 0.05
M18 1.63 ± 0.14 2.02 ± 0.04 1.02 ± 0.03 3.04 ± 0.04
M19 1.67 ± 0.06 2.58 ± 0.07 1.06 ± 0.03 3.64 ± 0.06
M20 1.66 ± 0.09 2.21 ± 0.13 1.18 ± 0.03 3.39 ± 0.12
M21 1.82 ± 0.17 2.69 ± 0.04 0.89 ± 0.13 3.58 ± 0.12
M22 1.25 ± 0.15 1.78 ± 0.07 1.09 ± 0.06 2.87 ± 0.07
M23 1.86 ± 0.12 2.68 ± 0.03 1.13 ± 0.02 3.81 ± 0.03
M24 2.12 ± 0.14 2.99 ± 0.05 1.00 ± 0.02 3.99 ± 0.04
  1. Data are expressed as mean ± standard deviation of triplicate samples