Showing retention factors for polyphenols in Green bean, raw 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 | ||
| Vegetables - Pod vegetables - Green bean, raw / Green bean, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin 3-O-rhamnoside | 0.8 | 0.53 | 1.42 | 0.27 | 10 | 1 |
| Quercetin 3-O-rutinoside | 0.78 | 0.47 | 1.23 | 0.24 | 10 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Pod vegetables - Green bean, raw / Green bean, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.95 | 0.95 | 0.95 | 0 | 1 | 1 |