CONSERVATION, CHARACTERIZATION, AND EVALUATION OF CROP GENETIC RESOURCES AND ASSOCIATED INFORMATION
Location: Plant Genetic Resources Conservation Unit
Title: Mineral, Fatty Acid, Flavonoid, and Isoflavonoid variability in Lablab Purpureus L. accessions.
Submitted to: ASA-CSSA-SSSA Annual Meeting Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: June 29, 2010
Publication Date: October 31, 2010
Citation: Morris, J.B., Grusak, M.A., Wang, M.L. 2010. Mineral, Fatty Acid, Flavonoid, and Isoflavonoid variability in Lablab Purpureus L. accessions.. ASA-CSSA-SSSA Annual Meeting Abstracts. 89:1.
Hyacinth bean, Lablab purpureus is an underutilized legume used as a bean vegetable worldwide. The USDA, ARS, PGRCU conserves 137 hyacinth bean accessions from countries worldwide. To determine the possibility of hyacinth bean providing dietary minerals, fatty acids, and health enhancing nutraceuticals including flavonoids and isoflavonoids for humans, 10 to 19 diverse hyacinth bean accessions originating from Australia, Brazil, China, India, U.S., and Zambia were grown at the USDA, ARS, PGRCU research farm in Griffin, GA. Seed from nineteen hyacinth bean accessions were evaluated for mineral, fatty acid, flavonoid, and isoflavonoid variability during 2008. The top ten hyacinth bean accessions were grown out during 2009 for further analysis. Mineral concentrations across these 19 hyacinth bean accessions for the macronutrients ranged from 0.39 to 1.12 mg/g (Ca), 13.60 to 16.79 mg/g (K), 1.82 to 2.44 mg/g (Mg), 4.17 to 6.63 mg/g (P), and 1.92 to 2.59 mg/g (S). Mineral concentrations for the micronutrients ranged from 0.01 to 0.29 µg/g (Co), 6.84 to 17.53 µg/g (Cu), 66.63 to 120.65 µg/g (Fe), 19.17 to 40.90 µg/g (Mn), 0.17 to 6.06 µg/g (Mo), -2.90 to 5.16 µg/g (Na), 0.13 to 1.17 µg/g (Ni), and 30.18 to 54.46 µg/g (Zn) during 2008 and 2009. Flavonoid concentrations among hyacinth bean accessions ranged from 0 to 2.84 µg/g (Myricetin), 0 to 59 µg/g (Quercetin), 0 to 13.61 µg/g (Kaempferol), and the isoflavonoid concentration for daidzein ranged from 0 to 4.86 µg/g during 2008. Flavonoid and isoflavonoid concentrations will be determined from the seed harvested during 2009 as well as fatty acid content from seed harvested during both years. Sufficient variability for several minerals and flavonoids exists in hyacinth bean for use in breeding programs or as a new cultivated legume for sub-tropical and tropical regions throughout the world.