ABSTRACT
Legumes and cereals are rich sources of phenolic compounds. Phenolic acids such as ferulic, synapic, and coumaric are present in both families, mainly in the hull of these seeds. Regarding flavonoids, myricetin, quercetin, pinocembrin, kaempferol, and biochanin have been identified in legumes. Other classes of phenolic compounds identified in legumes are lignans, stilbenes, and tannins.
In pigmented legumes and cereals, antocyanidins are present. The importance of determining the presence of phenolic compounds in cereals and legumes is related to the biological activities that these molecules show, such as antioxidant, antithrombotic, anti-inflammatory, and others.
