Spectrophotometric quantification of anthocyanins, flavonols and phenolic acids, quantified as mg cyanidin-3-glucoside equivalents, quercetin 3-glucoside equivalents and ferulic acid equivalents respectively per 100 g of dry seed flour.

<p>The analyses were conducted four times for each genotype, and the confidence interval at 95% was calculated.</p><p>Spectrophotometric quantification of anthocyanins, flavonols and phenolic acids, quantified as mg cyanidin-3-glucoside equivalents, quercetin 3-glucoside equivalents and ferulic acid equivalents respectively per 100 g of dry seed flour.