Showing retention factors for polyphenols in Globe artichoke, heads, raw with the process pressure-boiled Food Processing
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 | Caffeic acid | 2.25 | 1.56 | 2.93 | 0.69 | 2 | 1 |
| 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 | |
| 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 |