Showing retention factors for Apigenin 7-O-glucoside in foods 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 | ||
| Flavonoids - Flavones - Apigenin 7-O-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Shoot vegetables | Globe artichoke, heads, raw | 0.8 | 0.8 | 0.8 | 0 | 1 | 1 |