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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - Caffeic acid
Seeds
Pulses - Beans - Common bean Common bean [Black], whole, raw 0.15 0.15 0.15 0 1 1
Common bean [Others], whole, raw 0.33 0.33 0.33 0 1 1
Vegetables
Cabbages Cauliflower, raw 1.04 1.04 1.04 0 1 1
Broccoli, raw 1.04 1.04 1.04 0 1 1
Gourds Zucchini, raw 0.6 0.6 0.6 0 1 1
Root vegetables Carrot, raw 0.9 0.23 1.56 0.67 2 2