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

mean RF value min max SD n # of references
 
Vegetables - Shoot vegetables - Globe artichoke, heads, raw / Globe artichoke, heads, pressure-boiled
Phenolic acids
Hydroxycinnamic acids 5-Caffeoylquinic acid 2.06 0.98 3.15 1.08 2 1
1,3-Dicaffeoylquinic acid 1.17 0.75 1.58 0.41 2 1
Caffeic acid 2.25 1.56 2.93 0.69 2 1
mean RF value min max SD n # of references
 
Vegetables - Shoot vegetables - Globe artichoke, heads, raw / Globe artichoke, heads, pressure-boiled
Polyphenols, total
Polyphenols, total Polyphenols, total 2.35 1.21 4.01 1.03 4 1