Showing retention factors for polyphenols in Carrot, 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 - Root vegetables - Carrot, raw / Carrot, boiled
Phenolic acids
Hydroxycinnamic acids 5-Caffeoylquinic acid 0.52 0.25 1.03 0.23 10 1
mean RF value min max SD n # of references
 
Vegetables - Root vegetables - Carrot, raw / Carrot, boiled
Flavonoids
Flavanones Naringenin 0.14 0.14 0.14 0 1 1
Flavones Luteolin 0.27 0.27 0.27 0 1 1
Flavonols Kaempferol 1.03 1.03 1.03 0 1 1
Quercetin 0.37 0.37 0.37 0 1 1
Quercetin 3-O-rutinoside 0.32 0.32 0.32 0 1 1
Phenolic acids
Hydroxycinnamic acids Sinapic acid 0.88 0.88 0.88 0 1 1
p-Coumaric acid 1.43 1.43 1.43 0 1 1
5-Caffeoylquinic acid 0.35 0.35 0.35 0 1 1
Caffeic acid 0.14 0.14 0.14 0 1 1
Ferulic acid 0.34 0.34 0.34 0 1 1
mean RF value min max SD n # of references
 
Vegetables - Root vegetables - Carrot, raw / Carrot, boiled
Polyphenols, total
Polyphenols, total Polyphenols, total 1.87 1.87 1.87 0 1 1