The authors reported that the phenolic acids have beneficial effects on human health due to their antioxidant activity. Table 1 shows the results of the phenolic acids fractions present in the crude extracts, total amount ranged from 124.81 mg g21 extract to 6,517.78 mg g21 extract. We analysed the two fractions that had the highest antioxidant activity using DPPH and ABTS, and these fractions varied according to the treatment. Gallic acid was not present in one of the evaluated fraction F of SR1848 cooked beans without maceration. Thus, the significant antioxidant activity present in the fractions is not due to specific phenolic compounds, which are present in crude extracts. The highest concentrations of phenolic acids in fractions were obtained for gallic acid and chlorogenic acid. Among the fractions evaluated for the different phenolic compounds, FB and FC had higher values than FF, although many values did not differ significantly as polarity of the acids and solvents used in the fractionation process. Phenolic acids are generally polar. According to the literature, chlorogenic acid, gallic acid and sinapic acid have a high antioxidant activity while activity of vanillate is more moderate.Thus, bean extract fractions, which contained higher amounts of chlorogenic acid and gallic acid, have the potential to act as antioxidants, confirming the results of the antioxidant activity measured using the DPPH and ABTS methods. Most flavonoids were detected in almost all of the treatments, except for kaempferol, which was only detected in the cooked and macerated samples. However, in a study by Diaz-Batalla et al., the concentration of kaempferol was higher in the raw beans than in the cooked beans. Similar results were obtained by Amarowicz and Pegg. The cooking Asimadoline hydrochloride process reduced the kaempferol content by 5�C71%. When assessing the levels of some flavonoids in Italian beans, Romani et al. obtained trace amounts of quercetin-3-glucoside, which in this study was only found in the extract of baked beans without soaking. Nevertheless, the distribution of these compounds in the methanol extracts was highly variable depending on the applied treatments.