References

• Allakhverdiev, S. I., Kreslavski, V. D., Klimov, V. V., Los, D. A., Carpentier, R., & Mohanty, P. (2008). Heat stress: An overview of molecular responses in photosynthesis. Photosynthesis Research, 98, 541–550.
   PubMed Web of Science ®Google Scholar
• Amarowicz, R., Naczk, M., Zadernowski, R., & Shahidi, F. (2000). Antioxidant activity of condensed tannins of beach pea, canola hulls, evening primrose, and faba beans. Journal of Food and Lipids, 7, 199–211.
   Web of Science ®Google Scholar
• Amarowicz, R., & Weidner, S. (2009). Biological activity of grapevine phenolic compounds. In K. A. Roubelakis-Angelakis (Eds.), Grapevine molecular physiology & biotechnology (2nd ed., pp. 389–405). Heraklion: Springer Science + Business Media B.V.
   Google Scholar
• Benzie, F. F., & Strain, J. J. (1999). Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology, 299, 15–23.
   PubMed Web of Science ®Google Scholar
• Bhattacharya, A., Sood, P., & Citowsky, V. (2010). The roles of plant phenolics in defence and communication during Agrobacterium and Rhizobium infection. Molecular Plant Pathology, 11, 705–719.
   PubMed Web of Science ®Google Scholar
• Cardador-Martinez, A., Loarca-Piǹa, G., & Oomah, B. D. (2002). Antioxidant activity in common brans (Phaseolus vulgaris L.). Journal of Agricultural Food and Chemistry, 50, 6975–6980.
   PubMed Web of Science ®Google Scholar
• Crépon, K., Marget, P., Peyronnet, C., Carrouée, B., Arese, P., & Duc, G. (2010). Nutritional value of faba bean (Vicia faba L.) seeds for feed and food. Field Crops Research, 115, 329–339.
   Web of Science ®Google Scholar
• Dixon, R. A., & Paiva, N. L. (1995). Stress-induced phenylpropanoid metabolism. Plant Cell, 7, 1085–1097.
   PubMed Web of Science ®Google Scholar
• Djordjevic, T. M., Śiler-Marinkovic, S. S., & Dimitrijevic-Brankovic, S. I. (2011). Antioxidant activity and total phenolic content in some cereals and legumes. International Journal of Food Properties, 14, 175–184.
   Web of Science ®Google Scholar
• Hakkinen, S., & Torronen, R. (2000). Content of flavonols and selected phenolic acids in strawberries Vaccinium species: Influence of cultivar, cultivation site and technique. Food Reviews International, 33, 517–524.
   Google Scholar
• Janas, K. M., Cvikrova, M., Pałągiewicz, A., Szafrańska, K., & Posmyk, M. M. (2002). Constitutive elevated accumulation of phenylpropanoids in soybean roots at low temperature. Plant Science, 163, 369–373.
   Web of Science ®Google Scholar
• Kranner, I., Minibayeva, F. V., Backett, R. P., & Seal, C. E. (2010). What is stress? Concepts, definitions and applications in seed science. New Phytologist, 188, 655–673.
   PubMed Web of Science ®Google Scholar
• Król, A., Amarowicz, R., & Weidner, S. (2014). Changes in the composition of phenolic compounds and antioxidant properties of grapevine roots and leaves (Vitis vinifera L.) under continuous of long-term drought stress. Acta Physiologiae Plantarum, 36, 1491–1499.
   Web of Science ®Google Scholar
• Król, A., Amarowicz, R., & Weidner, S. (2015). The effect of cold stress on the phenolic compounds and antioxidant capacity of grapevine (Vitis vinifera L.) leaves. Journal of Plant Physiology, 189, 97–104.
   PubMed Web of Science ®Google Scholar
• Łabuda, H., & Brodaczewska, A. (2011). Sowing date as a factor determining French bean yield for processing. Folia Horticulturae, 23, 73–81.
   Google Scholar
• Lattanzio, V. (2013). Phenolic compounds: Introduction. In K. G. Ramawat & J. M. Mérilon (Eds.), Natural products (pp. 1543–1580). Berlin: Springer – Verlag.
   Google Scholar
• Luthria, D. L., & Pastor-Corrales, M. A. (2006). Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. Journal of Food Composition and Analysis, 19, 205–211.
   Web of Science ®Google Scholar
• Marathe, S. A., Rajalakshmi, V., Jamdar, S. N., & Sharma, A. (2011). Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India. Food and Chemical Toxicology, 49, 2005–2012.
   PubMed Web of Science ®Google Scholar
• Naczk, M., & Shahidi, F. (1989). The effect of methanol - ammonia - water treatment on the content of phenolic acids of canola. Food Chemistry, 31, 159–164.
   Web of Science ®Google Scholar
• Nascimento, N. C., & Fett-Neto, F. (2010). Plant secondary metabolism and challenges in modifying its operation: An overview. Methods in Molecular Biology, 643, 1–13.
   PubMedGoogle Scholar
• Ninfali, P., & Bacchiocca, M. (2003). Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions. Journal of Agricultural Food and Chemistry, 51, 2222–2226.
   PubMed Web of Science ®Google Scholar
• Nyau, V., Prakash, S., Rodrigues, J., & Farrant, J. (2016). Screening different Zambian market classes of common beans (Phaseolus vulgaris) for antioxidant properties of total phenolic profiles. Journal of Food Nutrition Research, 4, 230–236.
   Google Scholar
• Oomach, B. D., Cardador-Martinez, A., & Loarca Piǹa, G. (2005). Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L.). Journal of the Science of Food and Agriculture, 85, 935–942.
   Web of Science ®Google Scholar
• Orak, H. H., Karamać, M., Orak, A., & Amarowicz, R. (2016). Antioxidant potential and phenolic compounds of some widely consumed Turkish white bean (Phaseolus vulgaris L.) varieties. Polish Journal of Food and Nutrition Science, 66, 253–260.
   Web of Science ®Google Scholar
• Posmyk, M. M., Janas, K. M., & Szafrańska, K. (2002). Osmoconditioning reduces physiological and biochemical damage induced by chilling in soybean seed. Physiologia Plantarum, 111, 473–483.
   Web of Science ®Google Scholar
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice - Evans, C. A. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231–1237.
   PubMed Web of Science ®Google Scholar
• Reynoso-Comacho, R., Ramos-Gomez, M., & Loarca-Piǹa, G. (2006). Bioactive components in common beans (Phaseolus vulgaris L.). In R. G. Guevera-González & I. Torres-Pacheco (Eds.), Advances in agricultural and food biotechnology research (2nd ed., pp. 217–236). Trivandrum: Fort P.O.
   Google Scholar
• Robbins, R. J. (2003). Phenolic acids in foods: An overview of analytical methodology. Journal of Agricultural Food and Chemistry, 51, 2866–2887.
   PubMed Web of Science ®Google Scholar
• Sosulski, F. W., & Dąbrowski, K. J. (1984). Composition of free and hydrolysable phenolic acids in the flours and hulls of ten legume species. Journal of Food Composition and Analysis, 32, 131–133.
   Google Scholar
• Szafrańska, K., Posmyk, M., & Janas, K. M. (2002). Activity of phenylalanine ammonia lyase and soluble phenols content in two cultivars of soybean differing in sensitivity to low-temperature stress. Zeszyty Problemów I Postępów W Nauk Rolniczych, 481, 211–215.
   Google Scholar
• Turk, H., Erdal, S., Genisel, M., Aticio, O., Demir, Y., & Yanmis, D. (2014). The regulatory effect of melatonin on physiological, biochemical and molecular parameters in cold-stressed wheat seedling. Plant Growth Regulation, 74, 139–152.
   Web of Science ®Google Scholar
• Xu, B. J., Yusan, S. H., & Chang, S. K. C. (2007). Comparative analyses of phenolic composition antioxidant capacity, and colour of cool season legumes and other selected food legumes. Journal of Food Science, 72, S167–S177.
   PubMed Web of Science ®Google Scholar