Showing retention factors for polyphenols in Common bean [Black], whole, raw with the process steamed

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Seeds - Pulses - Beans - Common bean - Common bean [Black], whole, raw / Common bean [Black], whole, steamed
		mean RF value	min	max	SD	n	# of references

Flavonoids
Anthocyanins	Malvidin 3-O-glucoside	0.03	0.03	0.03	0	1	1
	Malvidin 3,5-O-diglucoside	0.14	0.14	0.14	0	1	1
	Delphinidin 3-O-glucoside	0.02	0.02	0.02	0	1	1
	Petunidin 3-O-glucoside	0.02	0.02	0.02	0	1	1
Flavanols	(+)-Catechin	0.33	0.33	0.33	0	1	1
	(-)-Epicatechin 3-O-gallate	0.22	0.22	0.22	0	1	1
	(+)-Epicatechin	0.33	0.33	0.33	0	1	1
Flavonols	Myricetin	0.27	0.27	0.27	0	1	1
Phenolic acids
Hydroxybenzoic acids	Protocatechuic acid	1.81	1.81	1.81	0	1	1
	Gallic acid	0.3	0.3	0.3	0	1	1
	Vanillic acid	0.04	0.04	0.04	0	1	1
Hydroxycinnamic acids	Sinapic acid	1.2	1.2	1.2	0	1	1
	5-Caffeoylquinic acid	0.39	0.39	0.39	0	1	1

Seeds - Pulses - Beans - Common bean - Common bean [Black], whole, raw / Common bean [Black], whole, steamed
		mean RF value	min	max	SD	n	# of references

Phenolic acids
Hydroxybenzoic acids	Protocatechuic acid	0.15	0.15	0.15	0	1	1
	2,3,4-Trihydroxybenzoic acid	0.19	0.19	0.19	0	1	1
	Gallic acid	0.31	0.31	0.31	0	1	1
	4-Hydroxybenzoic acid	0.25	0.25	0.25	0	1	1
	Syringic acid	0.15	0.15	0.15	0	1	1
Hydroxycinnamic acids	o-Coumaric acid	0.19	0.19	0.19	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	0.15	0.15	0.15	0	1	1

Showing retention factors for polyphenols in Common bean [Black], whole, raw with the process steamed Food Processing