Showing retention factors for 5,3',4'-Trihydroxy-3-methoxy-6:7-methylenedioxyflavone 4'-O-glucuronide 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 - 5,3',4'-Trihydroxy-3-methoxy-6:7-methylenedioxyflavone 4'-O-glucuronide | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Leaf vegetables | Spinach, raw | 0.25 | 0.25 | 0.25 | 0 | 1 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - 5,3',4'-Trihydroxy-3-methoxy-6:7-methylenedioxyflavone 4'-O-glucuronide | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Leaf vegetables | Spinach, raw | 0.78 | 0.78 | 0.78 | 0 | 1 | 1 |