Showing retention factors for Luteolin in foods with the process boiled

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Flavonoids - Flavones - Luteolin
		mean RF value	min	max	SD	n	# of references

Vegetables
Cabbages	Cauliflower, raw	0.74	0.74	0.74	0	1	1
Root vegetables	Carrot, raw	0.27	0.27	0.27	0	1	1

Showing retention factors for Luteolin in foods with the process boiled Food Processing