Flavonoids (µg. g−1 extract) fractions of polyphenols from raw, cooked, and cooked and macerated beans.

aAverage of two replicates ± standard deviation.bMeans with uppercase letters within the same column are significantly different (p≤0.05) according to the test medium. FB, FC and FF: fraction of polyphenols obtained by open column vacuum chromatography that had higher antioxidant activities. Two fractions for each treatment were used. Nd - not detected.