Showing retention factors for polyphenols in Spinach, raw with the process boiled Food Processing

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

mean RF value min max SD n # of references
 
Vegetables - Leaf vegetables - Spinach, raw / Spinach, boiled
Flavonoids
Flavonols Spinacetin 3-O-glucosyl-(1->6)-[apiosyl(1->2)]-glucoside 0.63 0.63 0.63 0 1 1
Spinacetin 3-O-glucosyl-(1->6)-glucoside 0.28 0.28 0.28 0 1 1
Patuletin 3-O-(2''-feruloylglucosyl)(1->6)-[apiosyl(1->2)]-glucoside 0.58 0.58 0.58 0 1 1
Jaceidin 4'-O-glucuronide 0.41 0.41 0.41 0 1 1
Spinacetin 3-O-(2"-p-coumaroylglucosyl)(1->6)-[apiosyl(1->2)]-glucoside 0.34 0.34 0.34 0 1 1
5,3',4'-Trihydroxy-3-methoxy-6:7-methylenedioxyflavone 4'-O-glucuronide 0.25 0.25 0.25 0 1 1
Patuletin 3-O-glucosyl-(1->6)-[apiosyl(1->2)]-glucoside 0.55 0.55 0.55 0 1 1
Spinacetin 3-O-(2"-feruloylglucosyl)(1->6)-[apiosyl(1->2)]-glucoside 0.61 0.61 0.61 0 1 1
5,4'-Dihydroxy-3,3'-dimethoxy-6:7-methylenedioxyflavone 4'-O-glucuronide 0.26 0.26 0.26 0 1 1
mean RF value min max SD n # of references
 
Vegetables - Leaf vegetables - Spinach, raw / Spinach, boiled
Flavonoids
Flavonols Spinacetin 3-O-glucosyl-(1->6)-[apiosyl(1->2)]-glucoside 1.16 1.16 1.16 0 1 1
5,4'-Dihydroxy-3,3'-dimethoxy-6:7-methylenedioxyflavone 4'-O-glucuronide 0.6 0.6 0.6 0 1 1
Patuletin 3-O-(2''-feruloylglucosyl)(1->6)-[apiosyl(1->2)]-glucoside 1.04 1.04 1.04 0 1 1
Spinatoside 4'-O-glucuronide 0.92 0.92 0.92 0 1 1
Jaceidin 4'-O-glucuronide 0.88 0.88 0.88 0 1 1
5,3',4'-Trihydroxy-3-methoxy-6:7-methylenedioxyflavone 4'-O-glucuronide 0.78 0.78 0.78 0 1 1
mean RF value min max SD n # of references
 
Vegetables - Leaf vegetables - Spinach, raw / Spinach, boiled
Polyphenols, total
Polyphenols, total Polyphenols, total 0.87 0.78 0.96 0.09 2 2