Showing retention factors for Patuletin 3-O-(2''-feruloylglucosyl)(1->6)-[apiosyl(1->2)]-glucoside in foods 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 | ||
| Flavonoids - Flavonols - Patuletin 3-O-(2''-feruloylglucosyl)(1->6)-[apiosyl(1->2)]-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Leaf vegetables | Spinach, raw | 0.58 | 0.58 | 0.58 | 0 | 1 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Patuletin 3-O-(2''-feruloylglucosyl)(1->6)-[apiosyl(1->2)]-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Leaf vegetables | Spinach, raw | 1.04 | 1.04 | 1.04 | 0 | 1 | 1 |