Figure 1.

Total polyphenol content (TPC) in bean fractions (a) and during digestion with individual enzymes (b). TPC content was evaluated in raw beans (RB; acidified methanol extraction), cooked beans (CB; acidified methanol extraction), soaking (SW) and cooking water (CW), enzymatic digestion supernatants (EDS which refers to digestion with amylase, amyloglucosidase and protease) of cooked beans and fibre acid hydrolysis supernatant (FAH). (b) TPC in supernatants following digestion with protease (P), pancreatic α-amylase (A), pancreatic α-amylase and amyloglucosidase (A + AMG) and combined enzymes (EDS). No enzyme control (NEC) refers to undigested bean supernatant. Different letters indicate statistically different values among samples according to a post-hoc comparison (Tukey’s test) at p ≤ 0.05.