Abstract
5 flavonoids aglycons and 8 flavonol glycosides were isolated from broad bean pods. By chemical, chromatographic and spectral methods the aglycons were identified as 7,3',4'-trihydroxyflavone, 7,4'-dihydroxyflavone, geraldone, butein and keamferol. The concentration changes of the flavonoids in pod tissues with progressive stages of maturity were evaluated by HPLC analysis.
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