Showing retention factors for polyphenols in Spinach, raw with the process blanched, frozen, stored frozen 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, blanched, frozen, stored frozen
Phenolic acids
Hydroxycinnamic acids Ferulic acid 2.02 2.02 2.02 0 1 1
o-Coumaric acid 1.34 1.34 1.34 0 1 1
p-Coumaric acid 5.46 5.46 5.46 0 1 1