The purpose of this study was to evaluate and compare the effect of different cooking
procedures on the total phenolic content and antioxidant capacity of organic and inorganic
beans based on the increasing demand of organic food products. The total phenolic content and
antioxidant capacities of eight types of beans matched to the organic and inorganic samples was
analyzed based on three different conditions namely raw (R), cooked without soaking (CWS)
and cooked after soaking (CAS). Changes in these variables before and after processing were
compared between organic and inorganic beans. CAS caused significant (p