Extracts of polyphenolic compounds were obtained from seeds of faba bean, broad bean, adzuki bean, red bean, pea, red lentil and green lentil using 80% (v/v) acetone. The total antioxidant activity (TAA) of extracts was determined and their astringency (Sensation Astringency Indices – SAI) investigated using the sensory scaling method. The content of tannins in extracts was expressed as absorbance values at 500 and 550 nm after color developed with vanillin/HCl reagent and after n‐butanol‐HCl hydrolysis, respectively. A statistically significant correlation was found between the TAA values and total phenolics (P = 0.01), TAA and tannins determined by vanillin method (P = 0.05), TAA and tannins determined after n‐butanol‐HCl hydrolysis (P = 0.05), SAI values and tannins determined with vanillin method (P = 0.10), SAI values and tannins determined after n‐butanol‐HCl hydrolysis (P = 0.05), SAI values and total phenolics (P = 0.01), total phenolics and tannin content determined by vanillin method (P = 0.01), total phenolics and tannin content determined after n‐butanol‐HCl hydrolysis (P = 0.05), tannins determined with vanillin method and tannins determined after n‐butanol hydrolysis (P = 0.02).

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