Showing retention factors for polyphenols in Zucchini, 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 - Gourds - Zucchini, raw / Zucchini, boiled
Flavonoids
Flavonols Quercetin 3-O-rutinoside 0.65 0.44 0.9 0.17 10 1
mean RF value min max SD n # of references
 
Vegetables - Gourds - Zucchini, raw / Zucchini, boiled
Phenolic acids
Hydroxycinnamic acids p-Coumaric acid 0.29 0.29 0.29 0 1 1
Caffeic acid 0.28 0.28 0.28 0 1 1
5-Caffeoylquinic acid 0 0 0 0 1 1