Showing retention factors for polyphenols in Carrot, raw with the process steamed

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

Vegetables - Root vegetables - Carrot, raw / Carrot, steamed
		mean RF value	min	max	SD	n	# of references

Flavonoids
Flavanones	Naringenin	0.53	0.53	0.53	0	1	1
Flavones	Luteolin	0.71	0.71	0.71	0	1	1
Flavonols	Kaempferol	0.75	0.75	0.75	0	1	1
	Quercetin	0.88	0.88	0.88	0	1	1
	Quercetin 3-O-rutinoside	0.32	0.32	0.32	0	1	1
Phenolic acids
Hydroxycinnamic acids	p-Coumaric acid	2.77	1.05	4.49	1.72	2	2
	5-Caffeoylquinic acid	0.42	0.04	0.81	0.39	2	2
	Caffeic acid	0.9	0.23	1.56	0.67	2	2
	Ferulic acid	0.83	0.83	0.83	0	1	1
	Sinapic acid	2.48	2.48	2.48	0	1	1

Showing retention factors for polyphenols in Carrot, raw with the process steamed Food Processing