Polyphenols in chosen species of legume - a review


  • Mária Timoracká Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra
  • Alena Vollmannová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra
  • Judita Bystrická Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94976 Nitra




legume, polyphenolics composition, polyphenol extraction


Legumes belongs to the most important grain for human consumption. They have been cultivated for thousands of years, and have played an important role in the traditional diets of many regions throughout the world. The most legumes are widely consumed in fresh and processed forms. The traditional way of legume preparation includes soaking in water following by cooking and are usually consumed boiled as soup, occasionally as roasted grains too. Legume are widely known for their nutraceutical value, but there is relatively little information about their polyphenols content (with the exception of soya). Inspite of the fact that phenolics in general are not the substances with nutritious value, the interest in them is still persisting for their positive effects on human health. For these reasons this short review is focused on summary of legume polyphenols – identification and quantification of phenolic acids, flavonoids and tannins in raw or processed legumes and their role in these crops. Monitoring and surveying of the changes of polyphenolic compounds contents thus complete knowledge about bioactive substances content in legumes species. And seeing that legumes are considered an ideal complement to cereals in diets, they gain increasing attention as functional food items.


Download data is not yet available.


Metrics Loading ...


AHERNA, S. A., BRIEN, N. M. 2002. Dietary flavonols: chemistry, food content, and metabolism. In J. Nutrition, vol. 18, 2002, no. 1, p. 75-81. DOI: https://doi.org/10.1016/S0899-9007(01)00695-5

ALONSO, R., ORUE, E., MARZO, F. 1998. Effect of extrusion and conventional proceesing methods on protein and antinutritional factor contents in pea seeds. In Food Chemistry, 63, 1998, no. 4, p. 505-512.

https://doi.org/10.1016/S0308-8146(98)00037-5 DOI: https://doi.org/10.1016/S0308-8146(98)00037-5

AMAROWICZ, R., TROSZYŃSKA, A., KARAMAĆ, M., KOZŁOWSKA, H. 1996. In: TROSZYŃSKA, A., ESTERELLA, I., LOPEZAMORES, L., HERNANDEZ, T. 2002. Antioxidants activity of pea seed coat acetone extract. In Lebensmittel, Wissenschaft und Technologie,vol. 35, 2002, no. 2, p. 158-154.

AMAROWICZ, R., NACZK, M., SHAHIDI, F. 2000. Antioxidant activity of condensed tannins of beach pea, canola hulls, evening primrose and faba bean. In Journal of Food Lipids, vol. 7, 2000, no. 3, p. 195-205. DOI: https://doi.org/10.1111/j.1745-4522.2000.tb00171.x

AMAROWICZ, R., PEGG R. B. 2008. Legumes as a source of natural antioxidants. In European Journal of Lipid Science and Technology, vol. 11, 2008, no. 8, p. 865-878. DOI: https://doi.org/10.1002/ejlt.200800114

BARAMPAMA, Z., SIMARD, R.E. 1993. Nutrient composition, protein quality and antinutritional factors of some varietes of dry beans grown in Burundi. In Food Chemistry, 47, 1993, no. 2, p. 159-167.

https://doi.org/10.1016/0308-8146(93)90238-B DOI: https://doi.org/10.1016/0308-8146(93)90238-B

BEECHER, G. R. 2003. Overview of dietary flavonoids: nomenclature, occurence and intake. In Journal of Nutrition, vol. 133, 2003, p. 3248S-3254S. DOI: https://doi.org/10.1093/jn/133.10.3248S


BENEŠOVÁ, L. 1996. In Potravinářství 94. Praha : ÚZPI, 1996. 157 p. DOI: https://doi.org/10.1016/0026-0576(96)94131-8

BILBAO, T., LADESMA, L. 2000. Antinutritional factors and toxic substances in legumes for human consumption. In Alimentaria, 313, 2000, p. 75-77.

BOATENG, J., VERGHESE, M., WALKER, L. T., OGUTU, S. 2008. Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.). In LWT - Food Science and Technology, vol. 41, 2008, p. 1541-1547. DOI: https://doi.org/10.1016/j.lwt.2007.11.025

BRAVO, L. 1998. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. In Nutr. Rev., vol. 56, 1998, no. 11, p. 317-333. DOI: https://doi.org/10.1111/j.1753-4887.1998.tb01670.x

DAVÍDEK, J. 1995. Natural toxic compounds of foods. London, Tokyo : CRC Press, Boca Raton, Ann Arbor, 1995. 268 p.

DÁVIDEK, J. 1983. Chemie potravin. Praha : Státní nakladatelství technické literatury, 1983. 632 p.

DÍAZ, A. M., CALDAS, G. V., BLAIR, M. W. 2010. Concentrations of condensed tannins and anthocyanins in common bean seed coats. In Food Research International, vol. 43, 2010, p. 595-601.

https://doi.org/10.1016/j.foodres.2009.07.014 DOI: https://doi.org/10.1016/j.foodres.2009.07.014

DUENAS, M., ESTRELLA, I., HERNANDEZ, T. 2004. Occurrence of phenolic compounds in the seed coat and the cotyledon of peas DOI: https://doi.org/10.1007/s00217-004-0938-x

(Pisum sativum L.). In European Food Research and Technology, vol. 219, 2004, no. 2, p. 116 - 123.

EWALD, C., FJELKNER-MODIG, S., JOHANSSON, K., SJŐHOLM, I., ÅKESSON, B. 1999. Effect of processing on major flavonoids in processed onions, green beans, and peas. In Food Chemistry, 64, 1999, p. 231-235.

https://doi.org/10.1016/S0308-8146(98)00136-8 DOI: https://doi.org/10.1016/S0308-8146(98)00136-8

FRANKE, A. A., CUSTER, L. J., CERNA, C. M., NARALA, K. K. 1994. Quantitation of phytoestrogens in legumes by HPLC. InJ. Agric. Food. Chem., vol. 42, 1994, p. 1905-1913.

https://doi.org/10.1021/jf00045a015 DOI: https://doi.org/10.1021/jf00045a015

FRANKE, A.A., CUSTER, L. J., WANG, W., SHI, C. Y. 1998. HPLC analysis of isoflavonoids and other phenolic agents from food and from human fluids. In Proceeding of the Society for Experimental Biology and Medicine, vol. 217, 1998, no.3, p. 263-273. DOI: https://doi.org/10.3181/00379727-217-44231

FUKUTAKE, M., TAKAHASHI, M., ISHIDA, K., KAWAMURA, H., SUGIMURA, T., WAKABAYASHI, K. 1996. Quantification of Genistein and Genistin in Soybeans and Soybean Products. InFood and Chemical Toxicology, vol. 34, 1996, p. 457-461.

https://doi.org/10.1016/0278-6915(96)87355-8 DOI: https://doi.org/10.1016/0278-6915(96)87355-8

HAGERMAN, A. E., RIEDL, K.M., JONES, A., SOVIK, K.N., RITCHARD, N.T., HARTZFELD, P.W., RIECHEL, T.L. 1998. In:TROSZYNSKA, A., CISKA, E. 2002. Phenolic compounds of seed coats of white and colored varietes of pea and their total antioxidant activity. In Czech Journal of Food Science, vol. 20, 2002, no. 1, p. 15-22.

HEMPEL, J., BOHM, H. 1996. Quality and quantity of prevailing flavonoid glycosides of yellow and green French bean. InJ.Agric. Food Chemistry, vol. 44, 1996, no. 8, p. 2114- 2116. DOI: https://doi.org/10.1021/jf9507001

CHAVAN, U. D., SHAHIDI, F., NACZK, M. 2001. Extraction of condensed tannins from beach pea as affected by different solvents. In Food Chemistry, vol. 75, 2001, no. 4, p. 509-512.

https://doi.org/10.1016/S0308-8146(01)00234-5 DOI: https://doi.org/10.1016/S0308-8146(01)00234-5

CHRENKOVÁ M., ČEREŠŇÁKOVÁ, Z., SOMMER, A., NITRAYOVÁ, S. 2003. Strukoviny vo výžive ľudí. Konferencia s medzinárodnou účasťou: Výživa a potraviny pre tretie tisícročie ,,Funkčné potraviny", SPU : Nitra, p. 144-146.

CHUNG, K. T., WONG, T. Y., WEI, C. I., HUANG, Y. W., LIN, Y. 1998. Tannins and human health: a review. In Crit. Rev. Food Sci. Nutr., vol. 38, 1998, no. 6, p. 421-464. DOI: https://doi.org/10.1080/10408699891274273

JEONG, S. L., HONG, S. CH. 1997. Composition and antioxidative characteristic of phenolic fraction isolated from soybean fermented food. In Journal of the Korean Society of Food Science and Nutrition, vol. 26, 1997, no.3, p. 383-389.

JUSTESEN, U., KNUTHSEN, P., LETH, T. 1998. Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high performance liquid chromatography with photo-diode array and mass spectrometric detection. In Journal of Chromatography A, 799, 1998, p. 101-110.

https://doi.org/10.1016/S0021-9673(97)01061-3 DOI: https://doi.org/10.1016/S0021-9673(97)01061-3

KALOGEROPOULOS, N., CHIOU, A., IOANNOU, M., KARATHANOS, T., HASSAPIDOU, M., ANDRIKOPOULLOS, N. K.2010. Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries. In Food Chemistry, vol. 121, 2010, p. 682-690.

https://doi.org/10.1016/j.foodchem.2010.01.005 DOI: https://doi.org/10.1016/j.foodchem.2010.01.005

KING, A., YOUNG, G. 1999. Characteristics and occurrence of phenolic phytochemical. In J. Am. Diet. Assoc., vol. 2, 1999, p. 213-218.

https://doi.org/10.1016/S0002-8223(99)00051-6 DOI: https://doi.org/10.1016/S0002-8223(99)00051-6

KOVÁČOVÁ, M., FODOROVÁ, M., TAKACSOVÁ, M., VOJTEKOVÁ, S. 2003. Štúdium antioxidačných účinkov izoflavónov sóje. InChemické listy, vol. 97, 2003, no.8, p. 790.

KREFT, I., BONAFACCIA, G., ZIGO, A. 1994. Secondary Metabolites of Buckwheat and their Importance in Human Nutrition. In Prehrambeno-technol. Biotechnol., vol. 32, 1994, no. 4, p. 195-197.

KUSNYER L. 1992. Jedlá zo strukovín a sóje. Osveta, Martin 1992. 201 p., ISBN 80-217-0244-3.

LACHMAN, J., PIVEC, V., HOSNEDL, V. 1997. Changes in the content of polyphenols in barley grains and pea seeds after controlled accelerated ageing treatment. In Scienta Agriculturae Bohemica, vol. 28, 1997, no. 1, p. 17-30.

LACHMAN, J., LAPČÍK, O., HOSNEDL, V., PROKINOVÁ, E., ORSÁK, M., PIVEC, V. 1999. Polyphenol and isoflavonoid levels in barley and pea seds and seedlings influenced by their deterioration and Epicoccum purpurascens Ehrenb. ex Schlecht. elicitors. In Scienta Agriculturae Bohemica, vol. 30, 1999, no. 1, p. 1-13.

LAPČÍK, O., HILL, M., ČERNY, I., LACHMAN, J., AL-MAHARIK, N., ADLERCREUTZ, H.1999. Immunoanalysis of isoflavonoids in Pisum sativum and Vigna radiata. In Journal of Plant Science, vol. 148, 1999, no. 2, p. 111-119. DOI: https://doi.org/10.1016/S0168-9452(99)00125-9

LIENER, I. E. 1994. Implications of antinutritional components in soybean foods. In Critical Reviews in Food Science and Nutrition, vol. 34, 1994, 1., p. 31-64. DOI: https://doi.org/10.1080/10408399409527649

LUTHRIA, D. L., PASTOR-CORRALES, M.A. 2006. Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.)varieties. In Journal of Food Composition and Analysis, vol. 19, 2006, no. 2/3, p. 205-211.

https://doi.org/10.1016/j.jfca.2005.09.003 DOI: https://doi.org/10.1016/j.jfca.2005.09.003

LIU, R. H. 2004. Potencial synergy of phytochemicals in cancer prevention: mechanism of action. In Journal of Nutrition, vol. 134, 2004, p. 3479S-3485S. DOI: https://doi.org/10.1093/jn/134.12.3479S


MANACH, C., SCALBERT, A., MORAND, Ch., RÉMÉSY, Ch., JIMENÉZ, L. 2004. Polyphenols: food sources and bioavailability. In American Journal of Clinical Nutrition, vol. 79, 2004, no. 5, p. 727 - 747. DOI: https://doi.org/10.1093/ajcn/79.5.727

PMid: 15113710

MBITHI-MWIKVA, M. S., CAMP, J., RODRIGUEZ, R., HUYGHEBAERT, A. 2002. Effects of sprouting on nutrient and antinutrient composition of kidney beans. In European Food Research and Technology, vol. 212, 2002, no. 2, p. 188-191. DOI: https://doi.org/10.1007/s002170000200

MIKELOVÁ, R., KLEJDUS, B., ZEHNÁLEK, J., VACEK J., KIZEK, R. 2004. Chromatografické stanovení isoflavonu ve vegetativních a generativních částech rostlin sóje (Glycine max.). InBiochemie, vol. 14, 2004, no. 1, p. 13-15.

MORAVCOVÁ, J., KLEINOVÁ, T. 2002. Fytoestrogeny ve výživě - přinášejí úžitek nebo riziko? In Chem. listy, vol. 96, 2002, p. 282-289.

NAKAMURA, Y., TSUI, S., TONOGAI, Y. 2000. Determination of the levels of isoflavonoids in soybean and soy-derived foods and estimation of isoflavonoids in the Japanese daily intake. In Journal of AOAC International, vol. 83, 2000, no. 3, p. 635-650. DOI: https://doi.org/10.1093/jaoac/83.3.635

PMid: 10868587

ORSÁK, M., LACHMAN, J., PIVEC, V. 2000. Effect of UV-A and gamma-irradiation on the polyphenol levels in barley and pea seeds, seedlings and plant. In Scientia Agric. Bohemica, vol. 31, 2000, p. 191-196.

PADJAITAN, N., HETTIARACHCHY, N., JU, Z. U., CRANDALL, P., SNELLER, C., DOMBEK, D. 2000. Evaluation of genistin and genistein contents in soybean varieties and soyprotein concentrate prepared with thee basic methods. In Journal of Food Science, vol. 65, 2000, no. 3, p. 399-402.

https://doi.org/10.1111/j.1365-2621.2000.tb16015.x DOI: https://doi.org/10.1111/j.1365-2621.2000.tb16015.x

PRICE, K. R., COLQUHOUN, I. J., BARNES, K. A., RHODES, M. J. C. 1998. Composition and content of flavonol glycosides in green beans and their fate during processing. In J. Agric. Food Chem., vol. 46, 1998, no.12, p. 4898-4903. DOI: https://doi.org/10.1021/jf980687v

SAROJ, D., AMIN, CH. K. 1994. Some antinutritional factors and protein digestibility of home processes supplementary foods. Effect of domestic proceesing methods. In International Journal of Tropical Agriculture, vol. 12, 1994, no. 1/2, p. 148-157.

SCHMIDT, Š., POKORNÝ, J., VAJDÁK, M., SEKRETÁR, S., GORDON, M. H. 2003. Oilseeds as a source of antioxidant. InBulletin of Food Research, vol. 42, 2003, no. 3/4, p. 133-149.

SUTIVISEDSAK, N., CHENG, H. N., WILLETT, J. L., LESCH, W. C., TANGSRUD, R., BISWAS, A. 2010. Microwave-assisted extraction of phenolics from bean (Phaseolus vulgaris L.). InFood Research International, vol. 43, 2010, p. 516-519.

https://doi.org/10.1016/j.foodres.2009.09.014 DOI: https://doi.org/10.1016/j.foodres.2009.09.014

TAKÁCSOVÁ, M., PRÍBELA, A. 1991. Chémia potravín. Bratislava : STU, 1991. 235 p.

TROSZYŃSKA, A., CISKA, E. 2002. Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity. In Czech J. Food Sci, vol. 20, 2002, no. 1, p. 15-22. DOI: https://doi.org/10.17221/3504-CJFS

TROSZYŃSKA, A., ESTERELLA, I., LOPEZAMORES, L., HERNANDEZ, T. 2002. Antioxidants activity of pea seed coat acetone extract. In Lebensmittel, Wissenschaft und Technologie, vol. 35, 2002, no. 2, p. 154-158. DOI: https://doi.org/10.1006/fstl.2001.0831

TROSZYŃSKA, A., AMAROWICZ, R., LAMPARSKI, G., WOŁEJSZO, A., BARYŁKO-PIKIELNA, N 2006. Investigation of astringency of extracts obtained from selected tannins-rich legume seeds. In Food Quality and Preference, vol. 17, 2006, p. 31-35.

https://doi.org/10.1016/j.foodqual.2005.04.006 DOI: https://doi.org/10.1016/j.foodqual.2005.04.006

TRUCHLINSKI, J., SEMBRATOWICZ, I. 1996. Trypsin a and tannin inhibitors content in the seeds of some new varieties of legume. In Bromatologia i Chemia Toksykologiczna, vol. 29, 1996, no. 3, p. 303-307.

TSUDA, T., OHSHIMA, K., KAWAKISHI, S., OSAWA,T. 1994. Antioxidative pigments isolated from the seeds of Phaseolus vulgaris L. In J. Agric. Food Chemistry, vol. 42, 1994, p. 248-251.

https://doi.org/10.1021/jf00038a004 DOI: https://doi.org/10.1021/jf00038a004

TURKMEN, N., SARI, F., VELIOGLU, Y. S. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. In Food Chemistry, 93, 2005, p. 713-718.

https://doi.org/10.1016/j.foodchem.2004.12.038 DOI: https://doi.org/10.1016/j.foodchem.2004.12.038

VELÍŠEK, J. 1999. Chemie potravin 3. Tábor (Pelhřimov) : OSSIS, 1999. 368 p., ISBN 80-902391-5-3.

WANG, G., MURPHY, P. 1990. A simplified HPLC methods for the determination of phytoestogens in soybean and its processed products. In J. Agric. Food Chem., vol. 38, 1990, p. 185-190.

https://doi.org/10.1021/jf00091a041 DOI: https://doi.org/10.1021/jf00091a041

WANG, H., MURPHY, P. 1994 a. Isoflavone Composition of American and Japanese Soybeans in Iowa: Effects of Variety, Crop Year, and Location. In J.Agric. Food Chem., vol. 42, 1994, p. 1674-1677.

https://doi.org/10.1021/jf00044a017 DOI: https://doi.org/10.1021/jf00044a017

WANG, H., MURPHY, P. 1994 b. Isoflavone Content in Comercial Soybean Foods. In J.Agric. Food Chem., vol. 42, 1994, p. 1666-1673.

https://doi.org/10.1021/jf00044a016 DOI: https://doi.org/10.1021/jf00044a016

WATANABE, S., UESUGI, S., KIKUCHI, Y. 2002. Isoflavones for prevention of cancer, cardiovscular diseases, gynecological problems and possible immune potentation. In Biomedicine & Pharmacotherapy, vol. 56, 2002, p. 302-312.

https://doi.org/10.1016/S0753-3322(02)00182-8 DOI: https://doi.org/10.1016/S0753-3322(02)00182-8

XIAOFANG-WANG, W., WARKENTIN, T. D., BRIGGS, C. J., OOMAH, B. D., CAMPBELL, C. G., WOODS, S. 1998. Total phenolics and condensed tannins in field pea and grass pea. In Euphytica, vol. 101, 1998, no. 1, p. 97-102. DOI: https://doi.org/10.1023/A:1018371604056

XU, B., CHANG, S. K. C. 2008. Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. In Food Chemistry, 110, 2008, p. 1-13.

https://doi.org/10.1016/j.foodchem.2008.01.045 DOI: https://doi.org/10.1016/j.foodchem.2008.01.045




How to Cite

Timoracká, M. ., Vollmannová, A. ., & Bystrická, J. . (2010). Polyphenols in chosen species of legume - a review. Potravinarstvo Slovak Journal of Food Sciences, 4(4), 65–72. https://doi.org/10.5219/81

Most read articles by the same author(s)

1 2 3 4 > >>