Showing retention factors for Sinapic acid in foods with the process pressure-steamed Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxycinnamic acids - Sinapic acid | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Pulses - Beans - Common bean | Common bean [Others], whole, raw | 0.04 | 0.04 | 0.04 | 0 | 1 | 1 |
| Common bean [Black], whole, raw | 2.97 | 2.97 | 2.97 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxycinnamic acids - Sinapic acid | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Pulses - Beans - Common bean | Common bean [Black], whole, raw | 0.42 | 0.42 | 0.42 | 0 | 1 | 1 |
| Common bean [Others], whole, raw | 0.31 | 0.31 | 0.31 | 0 | 1 | 1 | |