Showing retention factors for polyphenols in Globe artichoke, heads, 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 | ||
| 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 | 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 | |
| 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 | |