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 Barley, raw, hulled 0.57 0.46 0.7 0.065 8 1
Fruits and fruit products
Fruits - Pomes Apple [Dessert], puree 0.96 0.96 0.96 0 1 1
Vegetables
Cabbages Common cabbage [Unknown colour], raw 0.4 0.4 0.4 0 1 1
Broccoli, raw 0.51 0.24 1.02 0.26 6 2
Cauliflower, raw 0.16 0.16 0.16 0 1 1
Fruit vegetables Pepper [Unknown color], raw 0.59 0.59 0.59 0 1 1
Gourds Squash, raw 0.77 0.77 0.77 0 1 1
Leaf vegetables Spinach, raw 0.56 0.38 0.71 0.13 4 3
Onion-family vegetables Leek, raw 0.41 0.41 0.41 0 1 1
Pod vegetables Green bean, raw 1.09 1.09 1.09 0 1 1
Pulse vegetables Fresh pea, raw 1.13 0.85 1.41 0.28 2 2
Root vegetables Turnip yellow, raw 0.22 0.22 0.22 0 1 1
Turnip white, raw 0.47 0.47 0.47 0 1 1
Carrot, raw 1.22 1.22 1.22 0 1 1
Tubers Potato, peeled, raw 0.8 0.61 0.96 0.11 8 1