Showing retention factors for Polyphenols, total in Dried pea, whole, raw with the process dehulled, soaked Food Processing
Yield factor value: 1.8 (Peas, whole, yellow, dried, soaked, SE SLV, 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 |
|---|---|---|---|---|
| 0.43 | 0.37 | 0.49 | 0.05 | 4 |
Original Retention Factor Values used to Produce Mean
Bishnoi S., Khetarpaul N., Yadav R.K. (1994) Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum). Plant Foods for Human Nutrition 45:381-388 PubMed (7971780)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.49 | Field - Pea - Pisum sativum - HFP4 - Control | Field - Pea - Pisum sativum - HFP4 - Soaked 12h, dehulled | 0.44 | 0.12 | mg/100 g fresh weight |
| 0.47 | Field - Pea - Pisum sativum - Rachna - Control | Field - Pea - Pisum sativum - Rachna - Soaked 12h, dehulled | 0.42 | 0.11 | mg/100 g fresh weight |
| 0.40 | Vegetable - Pea - Pisum sativum - Arkel - Control | Vegetable - Pea - Pisum sativum - Arkel - Soaked 12h, dehulled | 0.4 | 0.09 | mg/100 g fresh weight |
| 0.37 | Vegetable - Pea - Pisum sativum - Bonneville - Control | Vegetable - Pea - Pisum sativum - Bonneville - Soaked 12h, dehulled | 0.38 | 0.08 | mg/100 g fresh weight |