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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - o-Coumaric acid
Vegetables
Leaf vegetables Spinach, raw, stored refrigerated 0.63 0.63 0.63 0 1 1
mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - o-Coumaric acid
Seeds
Pulses - Beans - Common bean Common bean [Black], whole, raw 0.32 0.32 0.32 0 1 1