Showing retention factors for 6''-O-Acetylglycitin in Soy, tofu with the process fried Food Processing
Yield factor value: 0.91 (Beanburger, soya, fried in vegetable oil, 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 |
|---|---|---|---|---|
| 0.10 | 0.10 | 0.10 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
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 |
|---|---|---|---|---|---|
| 0.10 | Tofu | Tau kwa (pressed tofu) | 0.09 | 0.01 | mg/100 g fresh weight |