Phenolic acids (mg g−1 extract) fractions of polyphenols in raw, cooked, and cooked and macerated white beans.

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