Showing retention factors for p-Coumaric acid in Common bean [Others], whole, raw with the process pressure-boiled Food Processing
Yield factor value: 2.03 (Bean, common, clean, soaked, boiled or autoclaved - table 16, BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.47 | 0.47 | 0.47 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Diaz-Batalla L., Widholm J.M., Fahey G.C., Jr., Castano-Tostado E., Paredes-Lopez O. (2006) Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry 54:2045-2052 PubMed (16536573)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.47 | Common Bean Seeds | Common Bean Seeds - Autoclaved for 20 min, homogenized and freeze-dried | 0.48 | 0.11 | mg/100 g fresh weight |