Showing retention factors for polyphenols in Asparagus, 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 - 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 3-O-rutinoside | 1.53 | 1.07 | 1.91 | 0.3 | 4 | 1 |
| Quercetin | 48.24 | 29.33 | 70.6 | 15.95 | 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 |