Showing retention factors for Spinacetin 3-O-(2"-p-coumaroylglucosyl)(1->6)-[apiosyl(1->2)]-glucoside in foods with the process boiled

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

Flavonoids - Flavonols - Spinacetin 3-O-(2"-p-coumaroylglucosyl)(1->6)-[apiosyl(1->2)]-glucoside
		mean RF value	min	max	SD	n	# of references

Vegetables
Leaf vegetables	Spinach, raw	0.34	0.34	0.34	0	1	1

Showing retention factors for Spinacetin 3-O-(2"-p-coumaroylglucosyl)(1->6)-[apiosyl(1->2)]-glucoside in foods with the process boiled Food Processing