Showing retention factors for Polyphenols, total in foods with the process roasted Food Processing
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 | Buckwheat, whole grain flour | 0.85 | 0.85 | 0.85 | 0 | 1 | 1 |
| Buckwheat, refined flour | 1.58 | 1.58 | 1.58 | 0 | 1 | 1 | |
| Seeds | |||||||
| Nuts | Peanut, dehulled | 0.95 | 0.86 | 1.11 | 0.068 | 14 | 2 |
| Chestnut, raw | 1.58 | 1.25 | 1.9 | 0.19 | 11 | 1 | |
| Cashew nut, raw | 3.29 | 1.45 | 5.12 | 1.83 | 2 | 1 | |
| Pulses - Beans - Common bean | Common bean [Others], whole, raw | 0.3 | 0.27 | 0.33 | 0.03 | 2 | 1 |
| Pulses - Peas | Black-eyed pea, whole, raw | 0.32 | 0.32 | 0.32 | 0 | 1 | 1 |
| Soy and soy products | Soybean, raw | 0.23 | 0.23 | 0.23 | 0 | 1 | 1 |