Showing retention factors for polyphenols in Common bean [Others], whole, raw with the process pressure-boiled Food Processing

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Seeds - Pulses - Beans - Common bean - Common bean [Others], whole, raw / Common bean [Others], whole, pressure-boiled
Flavonoids
Flavonols Kaempferol 3-O-acetyl-glucoside 0.32 0.32 0.32 0 1 1
Kaempferol 3-O-glucoside 0.28 0.28 0.28 0 1 1
Phenolic acids
Hydroxybenzoic acids Gallic acid 0.35 0.35 0.35 0 1 1
Vanillic acid 0.26 0.26 0.26 0 1 1
4-Hydroxybenzoic acid 0.21 0.21 0.21 0 1 1
Protocatechuic acid 0.43 0.43 0.43 0 1 1
2,3,4-Trihydroxybenzoic acid 1.25 1.25 1.25 0 1 1
Hydroxycinnamic acids Sinapic acid 0.17 0.17 0.17 0 1 1
5-Caffeoylquinic acid 0.36 0.36 0.36 0 1 1
mean RF value min max SD n # of references
 
Seeds - Pulses - Beans - Common bean - Common bean [Others], whole, raw / Common bean [Others], whole, pressure-boiled
Flavonoids
Flavonols Kaempferol 0.4 0.4 0.4 0 1 1
Quercetin 0.46 0.46 0.46 0 1 1
Phenolic acids
Hydroxybenzoic acids Protocatechuic acid 0.5 0.5 0.5 0 1 1
2,3,4-Trihydroxybenzoic acid 0.32 0.32 0.32 0 1 1
Gallic acid 0.53 0.53 0.53 0 1 1
Vanillic acid 0.4 0.23 0.57 0.17 2 2
4-Hydroxybenzoic acid 0.58 0.58 0.58 0 1 1
Hydroxycinnamic acids Caffeic acid 0.31 0.31 0.31 0 1 1
Ferulic acid 0.58 0.58 0.58 0 1 1
Sinapic acid 0.36 0.36 0.36 0 1 1
p-Coumaric acid 0.47 0.47 0.47 0 1 1