Showing retention factors for Daidzin in Soy, tofu with the process fried Food Processing

Song T.T., Barua K., Buseman G., Murphy P.A. (1998) Soy isoflavone analysis: quality control and a new internal standard. American Journal of Clinical Nutrition 68:1474S-1479 PubMed (9848519)

---

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.68	Tofu	Fried tofu	45.3	34.0	mg/100 g fresh weight

Chan S.G., Murphy P.A., Ho S.C., Kreiger N., Darlington G., So E.K.F., Chong P.Y.Y. (2009) Isoflavonoid Content of Hong Kong Soy Foods. Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)

---

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
1.03	Deep-fried bean curd	Bean curd puff, rectangular in shape - Fried	0.75	0.85	mg/100 g fresh weight

Franke A.A., Custer L.J., Wang W., Shi C.Y. (1998) HPLC analysis of isoflavonoids and other phenolic agents from foods and from human fluids. Proceedings of the Society for Experimental Biology and Medicine 217:263-73 PubMed (9492334)

---

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.87	Tofu	Tau kwa (pressed tofu)	5.23	5.02	mg/100 g fresh weight

Franke A.A., Hankin J.H., Yu M.C., Maskarinec G., Low S.H., Custer L.J. (1999) Isoflavone levels in soy foods consumed by multiethnic populations in Singapore and Hawaii. Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401)

---

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.85	Raw tau kwa (pressed tofu)	Tau pok (fried tau kwa or pressed tofu)	8.19	7.7	mg/100 g fresh weight