Showing Publication (LO SCALZO 2010)
Lo Scalzo R., Fibiani M., Mennella G., Rotino G.L., Dal Sasso M., Culici M., Spallino A., Braga P.C. (2010) Thermal Treatment of Eggplant (Solanum melongena L.) Increases the Antioxidant Content and the Inhibitory Effect on Human Neutrophil Burst. Journal of Agricultural and Food Chemistry 58:3371-3379 PubMed (20187646)
Abbreviation: LO SCALZO 2010
Pubmed ID: 20187646
Food Processing
This publication was used to obtain 8 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.30 | Eggplant | Eggplant, grilled for 4-5 min using a professional grilling equiped whith a gas flame and a metal plate at 190-210°C | 100.1 | 326.48 | mg/100 g fresh weight |
| 2.34 | Eggplant | Eggplant, grilled for 4-5 min using a professional grilling equiped whith a gas flame and a metal plate at 190-210°C | 16.94 | 99.4 | mg/100 g fresh weight |
| 1.19 | Eggplant | Eggplant, grilled for 4-5 min using a professional grilling equiped whith a gas flame and a metal plate at 190-210°C | 1.4 | 4.21 | mg/100 g fresh weight |
| 0.30 | Eggplant | Eggplant, grilled for 4-5 min using a professional grilling equiped whith a gas flame and a metal plate at 190-210°C | 9.91 | 7.56 | mg/100 g fresh weight |
| 2.36 | Eggplant | Eggplant, boiled for 10 min at 100°C | 100.1 | 254.28 | mg/100 g fresh weight |
| 2.86 | Eggplant | Eggplant, boiled for 10 min at 100°C | 1.4 | 4.33 | mg/100 g fresh weight |
| 1.00 | Eggplant | Eggplant, boiled for 10 min at 100°C | 9.91 | 10.74 | mg/100 g fresh weight |
| 3.07 | Eggplant | Eggplant, boiled | 16.94 | 56.04 | mg/100 g fresh weight |