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

mean RF value min max SD n # of references
 
Polyphenols, total - Polyphenols, total - Polyphenols, total
Cereals and cereal products
Cereals Rice 0.62 0.12 0.82 0.2 11 2
Fruits and fruit products
Fruits - Stalk vegetables Rhubarb, raw 1.26 1.1 1.51 0.15 4 1
Seeds
Nuts Chestnut, raw 0.82 0.66 0.96 0.081 11 1
Peanut 1.07 1.07 1.07 0 1 1
Pulses - Lentils Lentils, whole, raw 1.13 1.05 1.19 0.06 3 1
Pulses - Peas Dried pea, whole, raw 0.54 0.53 0.55 0.0083 4 1
Pigeon pea, whole, raw 0.29 0.29 0.3 0.005 4 1
Chickpea, whole, raw 1.34 1.3 1.39 0.037 3 1
Vegetables
Cabbages Cauliflower, raw 0.63 0.49 0.71 0.1 3 2
Common cabbage [Red], raw 0.57 0.39 0.82 0.13 7 2
Kale, raw 0.21 0.21 0.21 0 1 1
Brussel sprouts, raw 0.61 0.61 0.61 0 1 1
Broccoli, raw 0.57 0.31 0.83 0.17 7 3
Common cabbage [Unknown colour], raw 0.41 0.41 0.41 0 1 1
Broccoli, frozen 2.83 2.83 2.83 0 1 1
Fruit vegetables Chilli pepper C. chinense [Yellow], raw 1.74 1.74 1.74 0 1 1
Sweet pepper [Yellow], raw 0.78 0.78 0.78 0 1 1
Tomato, whole, raw 0.88 0.7 1.06 0.18 2 1
Chilli pepper C. pubescens [Yellow], raw 1.14 1.14 1.14 0 1 1
Sweet pepper [Green], raw 0.91 0.85 0.95 0.043 3 1
Pepper [Unknown color], raw 0.62 0.62 0.62 0 1 1
Eggplant [Purple], peeled, raw 2.36 2.36 2.36 0 1 1
Sweet pepper [Red], raw 1.01 0.79 1.24 0.18 3 1
Chilli pepper C. chinense [Green], raw 1.82 1.82 1.82 0 1 1
Gourds Squash, raw 0.65 0.65 0.65 0 1 1
Leaf vegetables Spinach, raw 0.87 0.78 0.96 0.09 2 2
Onion-family vegetables Leek, raw 0.32 0.32 0.32 0 1 1
Onion [White], raw 0.53 0.3 0.74 0.17 4 1
Pod vegetables Green bean, raw 0.95 0.95 0.95 0 1 1
Pulse vegetables Fresh pea, raw 0.48 0.35 0.71 0.097 8 3
Root vegetables Turnip yellow, raw 0.59 0.59 0.59 0 1 1
Turnip white, raw 0.61 0.61 0.61 0 1 1
Carrot, raw 1.87 1.87 1.87 0 1 1
Shoot vegetables Asparagus, raw 1.31 1.31 1.31 0 1 1
Asparagus, raw, stored refrigerated 1.12 1.12 1.12 0 1 1
Tubers Potato, peeled, raw 0.69 0.51 0.83 0.098 8 1