Showing retention factors for p-Coumaric acid in Common bean [Black], 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 |
|---|---|---|---|---|
| 2.08 | 2.08 | 2.08 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Luthria D.L., Pastor-Corrales M.A. (2006) Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. Journal of Food Composition and Analysis 19:205-211
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 2.08 | Dry bean - Phaseolus vulgaris L. - Black - T-39 | Dry bean - Phaseolus vulgaris L. - Black - T-39 - Cooked bean paste | 11.6 | 10.0 | mg/100 g fresh weight |