Showing retention factors for polyphenols in Soybean, sprout, raw 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 | ||
| Seeds - Soy and soy products - Soybean, sprout, raw / Soybean, sprout, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Isoflavonoids | 6''-O-Malonylglycitin | 0.16 | 0.16 | 0.16 | 0 | 1 | 1 |
| 6''-O-Malonylgenistin | 0 | 0 | 0 | 0 | 1 | 1 | |
| Daidzin | 0.22 | 0.22 | 0.22 | 0 | 1 | 1 | |
| Genistin | 0.27 | 0.27 | 0.27 | 0 | 1 | 1 | |
| Daidzein | 0.22 | 0.22 | 0.22 | 0 | 1 | 1 | |
| 6''-O-Acetylgenistin | 0.7 | 0.7 | 0.7 | 0 | 1 | 1 | |
| Genistein | 0.22 | 0.22 | 0.22 | 0 | 1 | 1 | |