Showing retention factors for polyphenols in Green bean, raw with the process canned Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Pod vegetables - Green bean, raw / Green bean, canned | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin 3-O-xylosyl-rutinoside | 0.46 | 0.46 | 0.46 | 0 | 1 | 1 |
| Quercetin 3-O-rutinoside | 0.48 | 0.48 | 0.48 | 0 | 1 | 1 | |
| Kaempferol 3-O-xylosyl-rutinoside | 0.46 | 0.46 | 0.46 | 0 | 1 | 1 | |
| Kaempferol 3-O-glucuronide | 0.58 | 0.58 | 0.58 | 0 | 1 | 1 | |
| Quercetin 3-O-glucuronide | 0.43 | 0.43 | 0.43 | 0 | 1 | 1 | |