Showing retention factors for polyphenols in Common bean [Others], whole, raw with the process pressure-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, pressure-steamed | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol 3-O-glucoside | 0.29 | 0.29 | 0.29 | 0 | 1 | 1 |
| Phenolic acids | |||||||
| Hydroxybenzoic acids | 4-Hydroxybenzoic acid | 0.33 | 0.33 | 0.33 | 0 | 1 | 1 |
| Protocatechuic acid | 0.5 | 0.5 | 0.5 | 0 | 1 | 1 | |
| 2,3,4-Trihydroxybenzoic acid | 3.28 | 3.28 | 3.28 | 0 | 1 | 1 | |
| Gallic acid | 1.06 | 1.06 | 1.06 | 0 | 1 | 1 | |
| Vanillic acid | 0.08 | 0.08 | 0.08 | 0 | 1 | 1 | |
| Hydroxycinnamic acids | Sinapic acid | 0.04 | 0.04 | 0.04 | 0 | 1 | 1 |
| 5-Caffeoylquinic acid | 0.35 | 0.35 | 0.35 | 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, pressure-steamed | |||||||
|---|---|---|---|---|---|---|---|
| Phenolic acids | |||||||
| Hydroxybenzoic acids | Vanillic acid | 0.26 | 0.26 | 0.26 | 0 | 1 | 1 |
| 4-Hydroxybenzoic acid | 0.44 | 0.44 | 0.44 | 0 | 1 | 1 | |
| Protocatechuic acid | 0.19 | 0.19 | 0.19 | 0 | 1 | 1 | |
| Syringic acid | 0.11 | 0.11 | 0.11 | 0 | 1 | 1 | |
| Gallic acid | 0.25 | 0.25 | 0.25 | 0 | 1 | 1 | |
| 2,3,4-Trihydroxybenzoic acid | 0.2 | 0.2 | 0.2 | 0 | 1 | 1 | |
| Hydroxycinnamic acids | Caffeic acid | 0.25 | 0.25 | 0.25 | 0 | 1 | 1 |
| Sinapic acid | 0.31 | 0.31 | 0.31 | 0 | 1 | 1 | |