Showing retention factors for polyphenols in Soy, tofu with the process fried Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Seeds - Soy and soy products - Soy, tofu / Soy, tofu, fried | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Isoflavonoids | Glycitin | 0.65 | 0.06 | 1.06 | 0.38 | 4 | 4 |
| Genistin | 0.95 | 0.84 | 1.04 | 0.076 | 4 | 4 | |
| 6''-O-Malonylglycitin | 0.81 | 0.33 | 1.45 | 0.46 | 4 | 4 | |
| Daidzein | 1.99 | 0.49 | 6.56 | 2.29 | 5 | 4 | |
| 6''-O-Acetyldaidzin | 3.93 | 0.72 | 12.75 | 5.1 | 4 | 4 | |
| 6''-O-Acetylgenistin | 5.92 | 0.81 | 20.53 | 8.44 | 4 | 4 | |
| Genistein | 4.59 | 0.11 | 19.53 | 7.48 | 5 | 4 | |
| 6''-O-Malonylgenistin | 0.82 | 0.47 | 1.22 | 0.27 | 4 | 4 | |
| 6''-O-Acetylglycitin | 0.1 | 0.1 | 0.1 | 0 | 1 | 1 | |
| Glycitein | 1.4 | 0.68 | 3.15 | 1.01 | 4 | 4 | |
| Daidzin | 0.86 | 0.68 | 1.03 | 0.12 | 4 | 4 | |
| 6''-O-Malonyldaidzin | 0.83 | 0.4 | 1.3 | 0.33 | 4 | 4 | |