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

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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxybenzoic acids - Syringic acid
Seeds
Pulses - Beans - Common bean Common bean [Black], whole, raw 0.18 0.18 0.18 0 1 1
Common bean [Others], whole, raw 0.29 0.29 0.29 0 1 1
Vegetables
Tubers Potato, raw 0.78 0.47 1.08 0.3 2 1