Insoluble-bound phenolics of selected Andean common bean flours as affected by cooking: characterization and antioxidant activity

Puntos clave

• Antioxidant activity is significantly influenced by cooking, affecting the phenolic compounds in flours.
• Insoluble-bound phenolics were characterized after different cooking methods, showing varying antioxidant levels.
• Analysis highlights the importance of cooking in modifying food components like common bean flours.
• Findings indicate that cooking methods can enhance or reduce beneficial properties in common bean-derived products.