Showing retention factors for polyphenols in Spinach, raw with the process steamed

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Vegetables - Leaf vegetables - Spinach, raw / Spinach, steamed
		mean RF value	min	max	SD	n	# of references

Flavonoids
Flavonols	Spinacetin 3-O-glucosyl-(1->6)-[apiosyl(1->2)]-glucoside	2.3	2.3	2.3	0	1	1
	5,4'-Dihydroxy-3,3'-dimethoxy-6:7-methylenedioxyflavone 4'-O-glucuronide	0.45	0.45	0.45	0	1	1
	Patuletin 3-O-(2''-feruloylglucosyl)(1->6)-[apiosyl(1->2)]-glucoside	0.18	0.18	0.18	0	1	1
	Spinatoside 4'-O-glucuronide	1.83	1.83	1.83	0	1	1
	Jaceidin 4'-O-glucuronide	1.96	1.96	1.96	0	1	1
	5,3',4'-Trihydroxy-3-methoxy-6:7-methylenedioxyflavone 4'-O-glucuronide	0.61	0.61	0.61	0	1	1

Vegetables - Leaf vegetables - Spinach, raw / Spinach, steamed
		mean RF value	min	max	SD	n	# of references

Polyphenols, total
Polyphenols, total	Polyphenols, total	0.82	0.82	0.82	0	1	1

Showing retention factors for polyphenols in Spinach, raw with the process steamed Food Processing