Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking

Table 1

Sample classification.

Raw sample	Cooked sample
(1a) Not pigmented beans: Bianco Acerra (BA)	(1a′) Not pigmented beans: Bianco Acerra (BAc)
(1b) Not pigmented beans: Dente de Morto (DM)	(1b′) Not pigmented beans: Dente de Morto (DMc)
(1c) Not pigmented beans: Volturara (V)	(1c′) Not pigmented beans: Volturara (Vc)
(2a) Red beans: Cannellino Rosso (CR)	(2a′) Red beans: Cannellino Rosso (CRc)
(2b) Red beans: O Russ (OR)	(2b′) Red beans: O Russ (ORc)
(2c) Red beans: Zampognaro (Z)	(2c′) Red beans: Zampognaro (Zc)
(3a) Speckled beans: Pettilanculo (P)	(3a′) Speckled beans: Pettilanculo (Pc)
(3b) Speckled beans: Sanghellatto (S)	(3b′) Speckled beans: Sanghellatto(Sc)
(3c) Speckled beans: Screziato impalato (Si)	(3c′) Speckled beans: Screziato impalato (Sic)
(4a) Dark beans: Nero Acerra (NA)	(4a′) Dark beans: Nero Acerra (NAc)
(4b) Dark beans: Nero Frigento (NF)	(4b′) Dark beans: Nero Frigento (NFc)
(4c) Dark beans: Nero Caposele (NC)	(4c′) Dark beans: Nero Caposele (NCc)

Cooked samples are indicated with “c.”