Legume Genomics and Genetics 2024, Vol.15, No.1, 23-26 http://cropscipublisher.com/index.php/lgg 25 Figure 3 Bi-plot graph and correlation plot for the frst and second principal components based on the proximate composition (a, b), and total phenolic, favonoid content and antioxidant activities (c, d) for 31 agroecotypic populations of Trigonella foenum-graecum (Signifcant level: 0.05) lower leaf protein content and energy value. Further research also revealed a significant correlation between total phenolic and flavonoid contents and antioxidant performance. Specifically, the higher the total phenolic and flavonoid contents, the stronger the antioxidant performance of fenugreek. This finding indicates that these compounds significantly contribute to the antioxidant capacity of fenugreek, further supporting its potential as a functional food ingredient. Through these correlation analyses, they can better understand the relationship between the morphological and chemical characteristics of different agroecotypes, providing important insights for further breeding and functional studies. 3 Evaluation of the Research This study, through a comprehensive analysis of different agroecotypes of fenugreek, reveals significant variability in morphological characteristics and chemical composition among these populations. The research methodology is scientifically rigorous, the data analysis is thorough, and the results are highly reliable. Experimental data indicate significant differences between populations in the proximate composition of leaves and seeds, total phenolic and flavonoid contents, and antioxidant performance. For instance, the seeds have higher protein, fat, and carbohydrate content, as well as significantly higher energy values compared to the leaves. These findings suggest that fenugreek seeds have important application potential in the food industry. Moreover, the study shows that the antioxidant performance of fenugreek leaves and seeds is closely related to their total phenolic and flavonoid contents, providing scientific evidence for the application of fenugreek in functional foods.
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