Showing retention factors for Gallic acid in foods 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 | ||
Phenolic acids - Hydroxybenzoic acids - Gallic acid | |||||||
---|---|---|---|---|---|---|---|
Seeds | |||||||
Pulses - Beans - Common bean | Common bean [Black], whole, raw | 0.28 | 0.28 | 0.28 | 0 | 1 | 1 |
Common bean [Others], whole, raw | 0.35 | 0.35 | 0.35 | 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 [Others], whole, raw | 0.53 | 0.53 | 0.53 | 0 | 1 | 1 |
Common bean [Black], whole, raw | 1.36 | 1.36 | 1.36 | 0 | 1 | 1 |