Showing retention factors for Sinapic acid in foods with the process boiled

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Phenolic acids - Hydroxycinnamic acids - Sinapic acid
		mean RF value	min	max	SD	n	# of references

Seeds
Pulses - Beans - Common bean	Common bean [Black], whole, raw	1.29	1.29	1.29	0	1	1
	Common bean [Others], whole, raw	0.15	0.15	0.15	0	1	1

Phenolic acids - Hydroxycinnamic acids - Sinapic acid
		mean RF value	min	max	SD	n	# of references

Seeds
Pulses - Beans - Common bean	Common bean [Others], whole, raw	0.27	0.27	0.27	0	1	1
	Common bean [Black], whole, raw	1.19	0.2	2.17	0.98	2	2
Vegetables
Cabbages	Cauliflower, raw	0.39	0.39	0.39	0	1	1
	Kale, raw	0.25	0.25	0.25	0	1	1
	Broccoli, raw	0.5	0.5	0.5	0	1	1
Root vegetables	Carrot, raw	0.88	0.88	0.88	0	1	1
Tubers	Potato, raw	1.15	0.63	1.51	0.38	3	1

Showing retention factors for Sinapic acid in foods with the process boiled Food Processing