“…Bound phenolics need to be hydrolyzed with 2 mol/L NaOH and 12 mol/L HCl before further extraction (Aguilera et al., ; Ross, Beta, & Arntfield, ; Treviño‐Mejía, Luna‐Vital, Gaytán‐Martínez, Mendoza, & Loarca‐Piña, ). In addition, numerous studies have reported that the optimization of processing parameters plays a vital role in obtaining maximal polyphenols (Ghafoor, Choi, Jeon, & Jo, ; Jovanovic et al., ; Mourtzinos et al., ; Paleologou, Vasiliou, Grigorakis, & Makris, ; Wong, Li, Li, Razmovski‐Naumovski, & Chan, ; Zhang & Wang, ). However, few studies have systematically optimized the extraction conditions of common bean polyphenols.…”