Showing retention factors for polyphenols in Rhubarb, raw 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 | ||
| Fruits and fruit products - Fruits - Stalk vegetables - Rhubarb, raw / Rhubarb, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 1.26 | 1.1 | 1.51 | 0.15 | 4 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Stalk vegetables - Rhubarb, raw / Rhubarb, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Anthocyanins, total | 1.36 | 1.06 | 1.95 | 0.35 | 4 | 1 |