Showing retention factors for polyphenols in Chickpea, whole, raw with the process roasted Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Seeds - Pulses - Peas - Chickpea, whole, raw / Chickpea, whole, roasted | |||||||
|---|---|---|---|---|---|---|---|
| Phenolic acids | |||||||
| Hydroxybenzoic acids | Vanillic acid | 0.59 | 0.59 | 0.59 | 0 | 1 | 1 |
| 4-Hydroxybenzoic acid | 1.01 | 1.01 | 1.01 | 0 | 1 | 1 | |
| Hydroxycinnamic acids | p-Coumaric acid | 0.83 | 0.83 | 0.83 | 0 | 1 | 1 |
| Ferulic acid | 0.63 | 0.63 | 0.63 | 0 | 1 | 1 | |