The antioxidant activities of the phenolic fractions were evaluated using three common chemical model systems, i.e. FRAP, DPPH,ORAC assays (Fig. 4). The antioxidant activities of the phenolic fractions showed highly positive correlation with TPC, especially in the FRAP and ORAC assays, with the correlation coefficient r2 values ranging from 0.9865 to 0.9956; TPC and DPPH was also positive with slightly lower r2 value between 0.8421 and 0.9076. FRAP
values displayed significantly higher activity in AHP than FP and BHP fractions and was found to be comparable to values obtained in common beans (Zhang et al., 2014). ORAC values of the FP, BHP and AHP fractions were on the lower end when compared to common beans and fruits and vegetables