This discrepancy is due to the difference in the used methods to analyze phenolic compounds and to use of raw beans in this reference because raw grains have concentrated nutrients and there are no losses, which occurs during the cooking. The methodology for the analysis of the phenolic compounds should be applied according to the phenolics present in the food, since there is a great variability in these compounds. Furthermore, the cooking process decreases the concentration of phenolics and phytate in the

bean because a diffusion of them occurs in the cooking water. In the broths (Table 3) positive correlations between total phenolic content and tannin (p < 0.0001) were verified, since the tannin is a type of phenolic compound. It was also found a positive correlation between phenolic content and phytate GSI-IX order in the broths (p = 0.0003), similar

to what had already been selleck kinase inhibitor detected in the beans. The dendrogram (Fig. 2) shows the similarity between the combinations of beans of the three analyzed genotypes with four preparation forms used and based on measurements of antioxidant activity, total phenolics, tannins and phytate. It was observed the formation of three groups. The first group was composed of all cooked samples, independent if it passed or not by a previous soaking process (UI-CWSW, BAF-CWSW, UI-COSW, IAP-COSW, BAF-COSW, IAP-CWSW, BAF-CWS, UI-CWS and IAP-CWS), possibly because after the heating process, the tannin content was markedly reduced, not being detected in cooked beans on

three analyzed genotypes. The second group had samples of beans cooked without soaking, where marked differences between commercial and landrace cultivars were observed. In this last, the landrace genotype was greatly differed from Uirapuru and IAPAR-81, which formed the third separately determinated group by the low antioxidant activity of the BAF 55. From the principal component analysis, it is checked (Fig. 3) that the two first components represents 85.3% of the total variance. This fact reveals a difference between raw beans (IAP-R, BAF-R and UI-R) and cooked beans with soaking (IAP-CWSW, BAF-CWSW, UI-CWSW, IAP-COSW, BAF-COSW and UI-COSW) compared to over the cooked beans before the soaking (IAP-CWS, BAF-CWS and UI-CWS). The phenolic content (−0.917), tannin (−0.911) and phytate variables (−0.675) showed negative correlation and were the ones which most affected the first component, while the antioxidant activity variable (0.899) with a positive correlation was the one that exerted most influence on the second component. This distinction is not easily observed in the dendrogram, which emphasizes the use of the result presentations as a complement to the previously presented results. It was evident that the separation of three distinct groups according to the sample preparation method (Fig. 3).