Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - Caffeic acid
Seeds
Pulses - Beans - Common bean Common bean [Black], whole, raw 1.15 1.15 1.15 0 1 1
Vegetables
Fruit vegetables Eggplant [Purple], peeled, raw 2.86 2.86 2.86 0 1 1
Tubers Potato, raw 0.47 0.28 0.7 0.13 10 1
Potato, peeled, raw 0.14 0.02 0.31 0.12 5 1
mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - Caffeic acid
Seeds
Pulses - Beans - Common bean Common bean [Black], whole, raw 0.24 0.24 0.24 0 1 1
Common bean [Others], whole, raw 0.23 0.23 0.23 0 1 1
Vegetables
Cabbages Cauliflower, raw 0.6 0.6 0.6 0 1 1
Kale, raw 0.28 0.28 0.28 0 1 1
Broccoli, raw 1.14 1.14 1.14 0 1 1
Gourds Zucchini, raw 0.28 0.28 0.28 0 1 1
Root vegetables Carrot, raw 0.14 0.14 0.14 0 1 1
Tubers Potato, raw 0.95 0.76 1.1 0.14 3 1