Showing retention factors for polyphenols in Common bean [Others], whole, raw with the process soaked, boiled Food Processing

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

mean RF value min max SD n # of references
 
Seeds - Pulses - Beans - Common bean - Common bean [Others], whole, raw / Common bean [Black], whole, boiled
Phenolic acids
Hydroxycinnamic acids p-Coumaric acid 1.5 1.5 1.5 0 1 1
Ferulic acid 1.76 1.76 1.76 0 1 1
Sinapic acid 2.23 2.23 2.23 0 1 1