Showing retention factors for polyphenols in Soy, burger, 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 - Soy, burger, raw / Soy, burger, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Isoflavonoids | 6''-O-Acetyldaidzin | 2.53 | 2.29 | 2.89 | 0.26 | 3 | 1 |
| 6''-O-Acetylgenistin | 2.78 | 2.56 | 3.04 | 0.2 | 3 | 1 | |
| Daidzein | 2.52 | 2.06 | 2.75 | 0.33 | 3 | 1 | |
| 6''-O-Malonylgenistin | 2.22 | 1.63 | 2.56 | 0.42 | 3 | 1 | |
| 6''-O-Malonyldaidzin | 2.18 | 1.48 | 2.56 | 0.49 | 3 | 1 | |
| Genistein | 2.66 | 1.69 | 3.14 | 0.68 | 3 | 1 | |
| Daidzin | 2.6 | 2.29 | 2.75 | 0.22 | 3 | 1 | |
| 6''-O-Malonylglycitin | 1.31 | 0 | 2.75 | 1.13 | 3 | 1 | |
| Glycitein | 2.75 | 2.75 | 2.75 | 0 | 3 | 1 | |
| Glycitin | 2.78 | 2.29 | 3.3 | 0.41 | 3 | 1 | |
| Genistin | 2.72 | 2.41 | 3.16 | 0.32 | 3 | 1 | |