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 Maize [White] 0.57 0.57 0.57 0 1 1
Maize [Purple] 0.28 0.28 0.28 0 1 1
Common wheat, whole grain flour with bran 0.72 0.71 0.74 0.015 2 1
Common wheat, whole grain flour 0.62 0.62 0.62 0 1 1
Maize [Red] 0.46 0.46 0.46 0 1 1
Maize [Blue] 0.52 0.52 0.52 0 1 1
Vegetables
Fruit vegetables Tomato, whole, raw 1.06 0.92 1.21 0.14 2 1
Tubers Potato, peeled, raw 0.7 0.56 0.8 0.067 8 1