Showing retention factors for polyphenols in Common bean [Others], whole, 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
 
Seeds - Pulses - Beans - Common bean - Common bean [Others], whole, raw / Common bean [Others], whole, boiled
Flavonoids
Flavonols Kaempferol 3-O-acetyl-glucoside 0.28 0.28 0.28 0 1 1
Kaempferol 3-O-glucoside 0.32 0.32 0.32 0 1 1
Phenolic acids
Hydroxybenzoic acids 4-Hydroxybenzoic acid 0.26 0.26 0.26 0 1 1
Protocatechuic acid 0.58 0.58 0.58 0 1 1
2,3,4-Trihydroxybenzoic acid 1.89 1.89 1.89 0 1 1
Gallic acid 0.38 0.38 0.38 0 1 1
Vanillic acid 0.23 0.23 0.23 0 1 1
Hydroxycinnamic acids Sinapic acid 0.15 0.15 0.15 0 1 1
5-Caffeoylquinic acid 0.33 0.33 0.33 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, boiled
Phenolic acids
Hydroxybenzoic acids Vanillic acid 0.25 0.25 0.25 0 1 1
4-Hydroxybenzoic acid 0.45 0.45 0.45 0 1 1
Protocatechuic acid 0.45 0.45 0.45 0 1 1
Syringic acid 0.29 0.29 0.29 0 1 1
Gallic acid 0.53 0.53 0.53 0 1 1
2,3,4-Trihydroxybenzoic acid 0.35 0.35 0.35 0 1 1
Hydroxycinnamic acids Cinnamic acid 0.29 0.29 0.29 0 1 1
Caffeic acid 0.23 0.23 0.23 0 1 1
Sinapic acid 0.27 0.27 0.27 0 1 1