SAMPLES | Gallic acid | 4-Hydroxy benzoic acid | Vanillic acid | Chlorogenic acid | Caffeic acid | Syringic acid | Catechin | Epicatechin | Coumaric acid | Ferulic acid | Quercetin |
BLUE BEAN | 16.78a ± 0.24 | 26.84a ± 1.15 | 10.69a ± 0.07 | 23.36a ± 0.53 | 41.9c ± 1.04 | 14.4a ±1.11 | 57.0c ± 0.80 | 1.10b ± 0.00 | 12.57a ± 0.37 | 26.1a ± 0.01 | 16.77a ± 0.24 |
PINK BEAN | 25.01c ± 2.77 | 27.17a ± 0.54 | 11.54a ± 0.08 | 23.59a ± 0.08 | 25.5b ± 3.20 | 14.1a ±0.34 | 13.5a ± 0.50 | 2.27c ± 0.04 | 16.66a ± 0.65 | 36.0b ± 1.44 | 17.21a ± 0.15 |
SOYA | 20.28b ± 0.09 | 18.18a ± 0.53 | 10.91a ± 0.16 | 23.17a ± 0.08 | 40.3c ± 9.47 | 18.7b ± 0.25 | 57.9c ± 1.64 | 1.06b ± 0.08 | 27.1a ± 1.19 | 27.1a ± 1.19 | 16.73a ± 2.49 |
PEA | 20.48b ± 0.67 | 29.64a ± 3.10 | 13.33b ± 1.85 | 24.06a ± 1.10 | 11.8a ± 0.45 | 31.3c ± 2.13 | 18.1b ± 3.83 | 0.59a ± 0.42 | 15.34a ± 0.02 | 47.6c ± 3.39 | 19.23a ± 1.83 |