“…In common beans (Phaseolus vulgaris L.) phenolic compounds (phenolic acids and flavonoids) were mostly described in the seed coat and at lower amounts in cotyledons [58,62,63]. Compounds, such as p-hydroxybenzoic, vanillic, caffeic, syringic, coumaric, ferulic and synapic acids as well as flavonoids such as quercetin, kaempferol, daidzein, genistein, p-coumestrol and anthocyanins like delphinidin and cyaniding were already identified in common beans [63].…”