Submitted to: Phytochemicals: Occurence in Nature, Health Effects and Antioxidant Properties
Publication Type: Book / chapter
Publication Acceptance Date: 6/27/2012
Publication Date: 2/1/2013
Citation: Morris, J.B., Grusak, M.A., Wang, M.L., Tonnis, B.D. 2013. Mineral, flavonoid, and fatty acid concentrations in ten diverse Lablab purpureus (L.) sweet accessions. In: Kuang, H., editor. Phytochemicals: Occurence in Nature, Health Effects and Antioxidant Properties. New York, NY, Nova Publishers. p. 219-224. Interpretive Summary: Hyacinth bean seeds contain many useful chemicals and nutrients for use as a health-beneficial food for use in hunger stricken and nutrient deprived people. Hyacinth bean accessions maintained in the USDA, ARS collection were evaluated for health promoting substances including minerals, flavonoids, and fatty acids, since hyacinth bean is an under-utilized food. Several mineral, flavonoid, and fatty acid concentrations varied among ten hyacinth bean accessions. Sufficient concentrations of these chemicals exist in hyacinth bean for use as a health promoting vegetable in the southern U.S.A.
Technical Abstract: Seeds of Hyacinth bean (Lablab purpureus [L.]) Sweet containing high concentrations of minerals, flavonoids and fatty acids may provide government agencies with a nutrient-dense and health-beneficial food for use in hunger stricken and nutrient deprived people. Seeds from ten hyacinth bean accessions were analyzed for mineral, flavonoid, and fatty acid concentrations using inductively coupled plasma-optical emission spectroscopy, reverse-phase high performance liquid chromatography, and gas chromatography, respectively. Mean concentrations of macrominerals (Ca, Mg, K, P, and S) and microminerals (Cu, Fe, Mn, Ni, and Zn) ranged from 0.78 - 15.1 mg/g DW, and 0.60 - 95.90 µg/g DW, respectively among accessions. Seed concentrations of myricetin, quercetin and kaempferol ranged from 0 - 19.46 µg/g DW, 0 - 28.49 µg/g DW, and 0 - 7.42 µg/g DW, respectively. Linoleic, linolenic, and oleic acid ranged from 50 - 55%, 9 - 14%, and 5 - 14%, respectively, as percent of total fatty acids measured (total fat ranged from 0.437 – 0.663%). The information presented here will be useful for the development of new hyacinth bean cultivars enriched in essential nutrients and health-beneficial phytochemicals.