Showing retention factors for polyphenols in Spinach, raw, stored refrigerated 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 - Leaf vegetables - Spinach, raw, stored refrigerated / Spinach, boiled
Phenolic acids
Hydroxycinnamic acids p-Coumaric acid 1.29 1.29 1.29 0 1 1
Ferulic acid 0.7 0.7 0.7 0 1 1
o-Coumaric acid 0.63 0.63 0.63 0 1 1