Showing retention factors for polyphenols in Eggplant [Purple], peeled, 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 - Fruit vegetables - Eggplant [Purple], peeled, raw / Eggplant [Purple], peeled, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Anthocyanins, total | 1 | 1 | 1 | 0 | 1 | 1 |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | 5-Caffeoylquinic acid | 3.07 | 3.07 | 3.07 | 0 | 1 | 1 |
| Caffeic acid | 2.86 | 2.86 | 2.86 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Fruit vegetables - Eggplant [Purple], peeled, raw / Eggplant [Purple], peeled, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 2.36 | 2.36 | 2.36 | 0 | 1 | 1 |