Showing retention factors for polyphenols in Common bean [Others], whole, raw with the process steamed 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, steamed
Flavonoids
Flavonols Kaempferol 3-O-glucoside 0.18 0.18 0.18 0 1 1
Kaempferol 3-O-acetyl-glucoside 0.18 0.18 0.18 0 1 1
Phenolic acids
Hydroxybenzoic acids Vanillic acid 0.04 0.04 0.04 0 1 1
4-Hydroxybenzoic acid 0.08 0.08 0.08 0 1 1
Protocatechuic acid 0.12 0.12 0.12 0 1 1
2,3,4-Trihydroxybenzoic acid 0.7 0.7 0.7 0 1 1
Gallic acid 0.09 0.09 0.09 0 1 1
Hydroxycinnamic acids Sinapic acid 0.01 0.01 0.01 0 1 1
5-Caffeoylquinic acid 0.14 0.14 0.14 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, steamed
Phenolic acids
Hydroxybenzoic acids Gallic acid 0.18 0.18 0.18 0 1 1
4-Hydroxybenzoic acid 0.24 0.24 0.24 0 1 1
Syringic acid 0.25 0.25 0.25 0 1 1
Protocatechuic acid 0.18 0.18 0.18 0 1 1
2,3,4-Trihydroxybenzoic acid 0.24 0.24 0.24 0 1 1
Hydroxycinnamic acids Sinapic acid 0.29 0.29 0.29 0 1 1
Cinnamic acid 0.21 0.21 0.21 0 1 1
Caffeic acid 0.33 0.33 0.33 0 1 1
o-Coumaric acid 0.42 0.42 0.42 0 1 1