Showing retention factors for polyphenols in Soy, tofu with the process boiled

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

Seeds - Soy and soy products - Soy, tofu / Soy, tofu, boiled
		mean RF value	min	max	SD	n	# of references

Flavonoids
Isoflavonoids	Genistein	3.01	2.55	3.43	0.38	5	2
	6''-O-Malonylgenistin	2.75	2.13	3.07	0.33	5	2
	6''-O-Malonyldaidzin	2.76	2.54	2.98	0.18	5	2
	Glycitein	2.95	2.4	4.12	0.6	5	2
	Daidzin	2.94	2.43	3.19	0.28	5	2
	6''-O-Malonylglycitin	2.8	2.35	3.24	0.32	5	2
	Glycitin	2.64	0.12	4.12	1.34	5	2
	Genistin	2.94	2.47	3.2	0.25	5	2
	Daidzein	3.25	2.58	3.66	0.4	5	2
	6''-O-Acetyldaidzin	3.11	1.71	7.07	2.29	4	2
	6''-O-Acetylgenistin	3.13	2.75	3.89	0.42	5	2

Showing retention factors for polyphenols in Soy, tofu with the process boiled Food Processing