Showing retention factors for polyphenols in Spinach, raw with the process stored refrigerated Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Leaf vegetables - Spinach, raw / Spinach, raw, stored refrigerated | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Spinatoside 4'-O-glucuronide | 1.02 | 0.9 | 1.13 | 0.072 | 21 | 1 |
| Patuletin 3-O-glucosyl-(1->6)-[apiosyl(1->2)]-glucoside | 0.73 | 0.36 | 0.98 | 0.18 | 21 | 1 | |
| Patuletin 3-O-(2''-feruloylglucosyl)(1->6)-[apiosyl(1->2)]-glucoside | 1.29 | 0.78 | 2.14 | 0.31 | 21 | 1 | |
| 5,3',4'-Trihydroxy-3-methoxy-6:7-methylenedioxyflavone 4'-O-glucuronide | 1.07 | 0.95 | 1.23 | 0.063 | 21 | 1 | |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | p-Coumaric acid | 6.8 | 5.46 | 8.15 | 1.34 | 2 | 1 |
| Ferulic acid | 1.44 | 1.34 | 1.53 | 0.095 | 2 | 1 | |
| o-Coumaric acid | 1.63 | 1.26 | 2 | 0.37 | 2 | 1 | |