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

mean RF value min max SD n # of references
 
Polyphenols, total - Polyphenols, total - Polyphenols, total
Cereals and cereal products
Cereals Buckwheat, whole grain flour 0.85 0.85 0.85 0 1 1
Buckwheat, refined flour 1.58 1.58 1.58 0 1 1
Seeds
Nuts Peanut, dehulled 0.95 0.86 1.11 0.068 14 2
Chestnut, raw 1.58 1.25 1.9 0.19 11 1
Cashew nut, raw 3.29 1.45 5.12 1.83 2 1
Pulses - Beans - Common bean Common bean [Others], whole, raw 0.3 0.27 0.33 0.03 2 1
Pulses - Peas Black-eyed pea, whole, raw 0.32 0.32 0.32 0 1 1
Soy and soy products Soybean, raw 0.23 0.23 0.23 0 1 1