Table 1 Antioxidant capacity (ORAC) and flavanol content comparison for unroasted, unfermented Lavado beans and unroasted fermented Ivory Coast beans used in this study
Bean type | ORAC (μmol TE/g) | ± − epicatechin (mg/g) | ± − catechin (mg/g) | Flavanols DP 1–10 (mg/g) | Total flavanols (mg/g) |
|---|---|---|---|---|---|
Washed, Unfermented Lavado | 737 ± 32 | 6.53 ± 0.25 | 0.17 ± 0.02 | 37.18 ± 0.38 | 38.67 ± 1.15 |
Fermented Ivory Coast | 420 ± 44 | 1.53 ± 0.06 | 0.09 ± 0.00 | 10.18 ± 0.09 | 14.33 ± 0.58 |