Showing retention factors for polyphenols in Common bean [Black], 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 [Black], whole, raw / Common bean [Black], whole, boiled
Flavonoids
Anthocyanins Malvidin 3-O-glucoside 0.09 0.09 0.09 0 1 1
Malvidin 3,5-O-diglucoside 0.2 0.2 0.2 0 1 1
Delphinidin 3-O-glucoside 0.03 0.03 0.03 0 1 1
Petunidin 3-O-glucoside 0.05 0.05 0.05 0 1 1
Flavanols (+)-Catechin 0.47 0.47 0.47 0 1 1
(-)-Epicatechin 3-O-gallate 0.41 0.41 0.41 0 1 1
(+)-Epicatechin 0.76 0.76 0.76 0 1 1
Flavonols Myricetin 0.42 0.42 0.42 0 1 1
Phenolic acids
Hydroxybenzoic acids Gallic acid 0.42 0.42 0.42 0 1 1
Vanillic acid 0.2 0.2 0.2 0 1 1
4-Hydroxybenzoic acid 0.55 0.55 0.55 0 1 1
Hydroxycinnamic acids Caffeic acid 1.15 1.15 1.15 0 1 1
Sinapic acid 1.29 1.29 1.29 0 1 1
5-Caffeoylquinic acid 0.45 0.45 0.45 0 1 1
mean RF value min max SD n # of references
 
Seeds - Pulses - Beans - Common bean - Common bean [Black], whole, raw / Common bean [Black], whole, boiled
Phenolic acids
Hydroxybenzoic acids Protocatechuic acid 0.42 0.42 0.42 0 1 1
2,3,4-Trihydroxybenzoic acid 0.33 0.33 0.33 0 1 1
Gallic acid 0.79 0.79 0.79 0 1 1
4-Hydroxybenzoic acid 0.38 0.38 0.38 0 1 1
Syringic acid 0.18 0.18 0.18 0 1 1
Hydroxycinnamic acids p-Coumaric acid 2.08 2.08 2.08 0 1 1
Sinapic acid 1.19 0.2 2.17 0.98 2 2
Caffeic acid 0.24 0.24 0.24 0 1 1
Cinnamic acid 0.21 0.21 0.21 0 1 1
Ferulic acid 1.9 1.9 1.9 0 1 1
o-Coumaric acid 0.32 0.32 0.32 0 1 1