Showing retention factors for polyphenols in Eggplant [Purple], peeled, raw with the process grilled Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Fruit vegetables - Eggplant [Purple], peeled, raw / Eggplant [Purple], peeled, grilled | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Anthocyanins, total | 0.3 | 0.3 | 0.3 | 0 | 1 | 1 |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | Caffeic acid | 1.19 | 1.19 | 1.19 | 0 | 1 | 1 |
| 5-Caffeoylquinic acid | 2.34 | 2.34 | 2.34 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Fruit vegetables - Eggplant [Purple], peeled, raw / Eggplant [Purple], peeled, grilled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 1.3 | 1.3 | 1.3 | 0 | 1 | 1 |