Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours.

Highlights: [•] Boiling was a better method in retaining active compounds in beans than autoclaving. [•] The buff-genotypes had similar level of active compounds to red- and green-genotypes. [•] Soaking/Boiling/Autoclaving lower level of active compounds in coloured-beans. [•] A significant amount of active compounds was leached to the cooking broth. [•] Active HPLC 'humps' (proanthocyanidins) in chromatograms of raw/soaked/boiled beans. [ABSTRACT FROM AUTHOR]