Showing retention factors for Gallic acid in foods 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
 
Phenolic acids - Hydroxybenzoic acids - Gallic acid
Seeds
Nuts Chestnut, raw 1.44 0.55 3.39 1.01 11 1
Pulses - Beans - Common bean Common bean [Black], whole, raw 0.42 0.42 0.42 0 1 1
Common bean [Others], whole, raw 0.38 0.38 0.38 0 1 1
mean RF value min max SD n # of references
 
Phenolic acids - Hydroxybenzoic acids - Gallic acid
Seeds
Pulses - Beans - Common bean Common bean [Black], whole, raw 0.79 0.79 0.79 0 1 1
Common bean [Others], whole, raw 0.53 0.53 0.53 0 1 1