Showing retention factors for polyphenols in Spinach, raw with the process microwaved 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, microwaved
Flavonoids
Flavonols Quercetin 0.48 0.32 0.65 0.17 2 1
Kaempferol 0.59 0.54 0.65 0.055 2 1
mean RF value min max SD n # of references
 
Vegetables - Leaf vegetables - Spinach, raw / Spinach, microwaved
Polyphenols, total
Polyphenols, total Polyphenols, total 0.56 0.38 0.71 0.13 4 3