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

mean RF value min max SD n # of references
 
Vegetables - Shoot vegetables - Asparagus, raw / Asparagus, boiled
Flavonoids
Flavonols Quercetin 3-O-rutinoside 0.56 0.56 0.56 0 1 1
mean RF value min max SD n # of references
 
Vegetables - Shoot vegetables - Asparagus, raw / Asparagus, boiled
Flavonoids
Flavonols Quercetin 48.24 29.33 70.6 15.95 4 1
Quercetin 3-O-rutinoside 1.53 1.07 1.91 0.3 4 1
Phenolic acids
Hydroxycinnamic acids Ferulic acid 0.015 0.01 0.03 0.0087 4 1
mean RF value min max SD n # of references
 
Vegetables - Shoot vegetables - Asparagus, raw / Asparagus, boiled
Polyphenols, total
Polyphenols, total Polyphenols, total 1.31 1.31 1.31 0 1 1