Showing retention factors for 2,3,4-Trihydroxybenzoic acid in Common bean [Others], whole, raw with the process boiled Food Processing
Yield factor value: 2.42 (Beans, dried, boiled, IT INN, BERGSTROM 1994_GAINS-AND-LOSSES)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.89 | 1.89 | 1.89 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Xu B. (2009) Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and flavonol profile and antioxidant properties of pinto and black. Journal of Agricultural and Food Chemistry 57:4754–4764
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.89 | Pinto beans - Raw | Pinto Beans, regular boiling, 90 min | 0.1 | 0.08 | mg/100 g fresh weight |