Showing retention factors for polyphenols in Common bean [Black], 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 [Black], whole, raw / Common bean [Black], whole, pressure-steamed
Flavonoids
Anthocyanins Malvidin 3-O-glucoside 0.01 0.01 0.01 0 1 1
Delphinidin 3-O-glucoside 0.01 0.01 0.01 0 1 1
Petunidin 3-O-glucoside 0.01 0.01 0.01 0 1 1
Flavanols (+)-Catechin 0.93 0.93 0.93 0 1 1
(-)-Epicatechin 3-O-gallate 0.59 0.59 0.59 0 1 1
(+)-Epicatechin 1.06 1.06 1.06 0 1 1
Flavonols Myricetin 0.69 0.69 0.69 0 1 1
Phenolic acids
Hydroxybenzoic acids Gallic acid 1.74 1.74 1.74 0 1 1
Vanillic acid 0.82 0.82 0.82 0 1 1
4-Hydroxybenzoic acid 0.49 0.49 0.49 0 1 1
Hydroxycinnamic acids Sinapic acid 2.97 2.97 2.97 0 1 1
5-Caffeoylquinic acid 0.85 0.85 0.85 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-steamed
Phenolic acids
Hydroxybenzoic acids Protocatechuic acid 0.8 0.8 0.8 0 1 1
2,3,4-Trihydroxybenzoic acid 0.22 0.22 0.22 0 1 1
Gallic acid 1.51 1.51 1.51 0 1 1
4-Hydroxybenzoic acid 0.45 0.45 0.45 0 1 1
Syringic acid 0.15 0.15 0.15 0 1 1
Hydroxycinnamic acids o-Coumaric acid 0.41 0.41 0.41 0 1 1
Sinapic acid 0.42 0.42 0.42 0 1 1
Caffeic acid 0.48 0.48 0.48 0 1 1