Showing retention factors for 4-Hydroxybenzoic acid in Common bean [Black], 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 |
|---|---|---|---|---|
| 0.43 | 0.43 | 0.43 | 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 |
|---|---|---|---|---|---|
| 0.43 | Black beans - Raw | Black Beans, pressure boiling, 15 psi, 10 min | 1.69 | 0.36 | mg/100 g fresh weight |