Showing retention factors for polyphenols in Globe artichoke, heads, raw with the process fried 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, fried | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavones | Apigenin 7-O-glucoside | 0.24 | 0.24 | 0.24 | 0 | 1 | 1 |
| Apigenin 7-O-glucuronide | 0.27 | 0.27 | 0.27 | 0 | 1 | 1 | |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | 3,5-Dicaffeoylquinic acid | 2.44 | 2.44 | 2.44 | 0 | 1 | 1 |
| 1,5-Dicaffeoylquinic acid | 0.74 | 0.74 | 0.74 | 0 | 1 | 1 | |
| 4-Caffeoylquinic acid | 0.44 | 0.44 | 0.44 | 0 | 1 | 1 | |
| 4,5-Dicaffeoylquinic acid | 3.33 | 3.33 | 3.33 | 0 | 1 | 1 | |
| 5-Caffeoylquinic acid | 1.33 | 1.33 | 1.33 | 0 | 1 | 1 | |