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, boiled
Flavonoids
Flavones Apigenin 7-O-glucoside 0.8 0.8 0.8 0 1 1
Apigenin 7-O-glucuronide 0.72 0.72 0.72 0 1 1
Phenolic acids
Hydroxycinnamic acids 4-Caffeoylquinic acid 4.27 4.27 4.27 0 1 1
4,5-Dicaffeoylquinic acid 6.85 6.85 6.85 0 1 1
5-Caffeoylquinic acid 1.49 1.49 1.49 0 1 1
3,5-Dicaffeoylquinic acid 11.16 11.16 11.16 0 1 1
1,5-Dicaffeoylquinic acid 0.84 0.84 0.84 0 1 1