Showing retention factors for polyphenols in Common bean [Black], whole, raw 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
 
Seeds - Pulses - Beans - Common bean - Common bean [Black], whole, raw / Common bean [Black], whole, pressure-boiled
Flavonoids
Anthocyanins Petunidin 3-O-glucoside 0.06 0.06 0.06 0 1 1
Malvidin 3-O-glucoside 0.09 0.09 0.09 0 1 1
Malvidin 3,5-O-diglucoside 0.21 0.21 0.21 0 1 1
Delphinidin 3-O-glucoside 0.04 0.04 0.04 0 1 1
Flavanols (+)-Epicatechin 0.64 0.64 0.64 0 1 1
(+)-Catechin 0.32 0.32 0.32 0 1 1
(-)-Epicatechin 3-O-gallate 0.5 0.5 0.5 0 1 1
Flavonols Myricetin 0.43 0.43 0.43 0 1 1
Kaempferol 3-O-glucoside 0.06 0.06 0.06 0 1 1
Phenolic acids
Hydroxybenzoic acids Gallic acid 0.28 0.28 0.28 0 1 1
Vanillic acid 0.14 0.14 0.14 0 1 1
4-Hydroxybenzoic acid 0.43 0.43 0.43 0 1 1
Protocatechuic acid 0.12 0.12 0.12 0 1 1
Hydroxycinnamic acids Caffeic acid 0.25 0.25 0.25 0 1 1
Sinapic acid 0.47 0.47 0.47 0 1 1
5-Caffeoylquinic acid 0.3 0.3 0.3 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, pressure-boiled
Phenolic acids
Hydroxybenzoic acids Gallic acid 1.36 1.36 1.36 0 1 1
4-Hydroxybenzoic acid 0.41 0.41 0.41 0 1 1
Syringic acid 0.22 0.22 0.22 0 1 1
Protocatechuic acid 0.34 0.34 0.34 0 1 1
2,3,4-Trihydroxybenzoic acid 0.43 0.43 0.43 0 1 1
Hydroxycinnamic acids o-Coumaric acid 0.29 0.29 0.29 0 1 1
Sinapic acid 0.25 0.25 0.25 0 1 1
Cinnamic acid 0.2 0.2 0.2 0 1 1
Caffeic acid 0.25 0.25 0.25 0 1 1