Showing retention factors for 6''-O-Malonylglycitin in foods 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
 
Flavonoids - Isoflavonoids - 6''-O-Malonylglycitin
Seeds
Soy and soy products Soy, tofu 2.8 2.35 3.24 0.32 5 2
Soy, burger, raw 1.31 0 2.75 1.13 3 1
Soybean, sprout, raw 0.16 0.16 0.16 0 1 1