The authors attributed this reduction in the antioxidant activity to the solubilisation of soluble antioxidant Undecylprodigiosin hydrochloride compounds in the discarded soaking water and to a temperature effect. The antioxidant activities obtained in this study varied greatly among the fractions and were lower than those obtained from the crude extract. The results suggest that there might be a synergistic mediated antioxidant activity of the phenolic compounds when they are all present in the crude extract; which is not evident when these compounds are present in isolated fractions. For the crude extracts all treatments contained vanillic acid, gallic acid, chlorogenic acid, sinapic acid. Gallic acid and chlorogenic acid were the most predominant KT109 throughout the treatments. Similar quantities of these phenolic acids have been reported in the literature. Phenolic acids may play important roles on the antioxidant activities, and chlorogenic acid and gallic acid give contribution to obtain the overall result. The content of phenolic compounds varies according to the cultivar and the growing conditions. Luthria and Pastor-Corrales evaluated 15 types of beans and detected only p-coumaric, ferulic and sinapic acids; while the latter was found in the highest concentration. Furthermore, Ranilla et al. detected chlorogenic acid only in three of the twenty-eight analysed cultivars. However, it is noteworthy that genotype, agricultural practices, climatic conditions and maturity at harvest affect the phenolic profile in this legume. Cooking after maceration significantly increased the concentration of vanillic acid, cooked without maceration and raw presented the lower concentration. Maybe extraction of vanillic acid was increased by heat treatment with maceration. Contrary to this result, Diaz-Batalla et al., after analysing 14 beans, found lower levels of vanillic acid in the boiled beans compared to the raw beans. Aguilera et al. found no vanillic acid in baked beans, with or without maceration, and reported 10.71 mg g21 in raw beans.This phenolic acid, vanillic acid, is of interest because of its anthelmintic and antisickling activities. Additionally, this phenolic acid acts as a suppressor of liver fibrosis during chronic liver diseases.