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Beans are an important source of nutrients and bioactive compounds, particularly phenolic compounds, which contribute to their antioxidant properties and potential health benefits. The content of these compounds and their antioxidant potential may vary among different bean varieties, making their comparative evaluation important for nutritional and functional food research. The aim of this study was to comparatively evaluate the total polyphenol content (TPC) and antioxidant activity of bean extracts obtained from different bean varieties. Bean samples were extracted with 70% ethanol using ultrasound-assisted extraction for 30 minutes. The TPC of the extracts was determined using the Folin-Ciocâlteu method and expressed as milligrams of gallic acid equivalents per gram of dry weight (mg GAE/g DW). Antioxidant activity was evaluated using three spectrophotometric assays: DPPH radical scavenging activity, ABTS radical cation decolorization assay, and ferric reducing antioxidant power (FRAP)1. In addition, correlation analysis was performed to investigate the relationship between total polyphenol content and antioxidant activity. The results revealed differences in TPC and antioxidant activity among the investigated bean extracts. A strong positive correlation was observed between TPC and the antioxidant assays, indicating that phenolic compounds contribute substantially to the overall antioxidant potential of the extracts. The findings of this study contribute to a better understanding of the antioxidant characteristics of bean extracts and support their potential application as natural sources of bioactive compounds in functional foods2.