Showing Publication (SULTANA 2008)
Sultana B., Anwar F., Iqbal S. (2008) Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Journal of Food Science and Technology 43:560-567
Abbreviation: SULTANA 2008
Food Processing
This publication was used to obtain 20 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.78 | Spinach | Spinach, boiled for 5 min and drained | 219.6 | 181.8 | mg/100 g fresh weight |
| 0.71 | Spinach | Spinach, cooked in domestic microwave oven (500 W) for 5 min with water | 219.6 | 241.2 | mg/100 g fresh weight |
| 0.55 | Spinach | Spinach, fried for 5 min with season sunflower oil and cooled | 219.6 | 181.8 | mg/100 g fresh weight |
| 1.87 | Carrot (Daucus carota, var. T-29) | Carrot (Daucus carota, var. T-29) - boiled for 5 min and drained | 39.6 | 79.0 | mg/100 g fresh weight |
| 1.22 | Carrot (Daucus carota, var. T-29) | Carrot (Daucus carota, var. T-29) - cooked in domestic microwave oven (500 W) for 8 min with water | 39.6 | 52.0 | mg/100 g fresh weight |
| 1.89 | Carrot (Daucus carota, var. T-29) | Carrot (Daucus carota, var. T-29) - fried for 5 min with season sunflower oil and cooled | 39.6 | 100.0 | mg/100 g fresh weight |
| 0.41 | Cabbage (Brassica oleracea, var. Capitata) | Cabbage (Brassica oleracea, var. Capitata) - boiled for 5 min and drained | 223.2 | 95.2 | mg/100 g fresh weight |
| 0.40 | Cabbage (Brassica oleracea, var. Capitata) | Cabbage (Brassica oleracea, var. Capitata) - cooked in domestic microwave oven (500 W) for 5 min with water | 223.2 | 98.0 | mg/100 g fresh weight |
| 0.46 | Cabbage (Brassica oleracea, var. Capitata) | Cabbage (Brassica oleracea, var. Capitata) - fried for 5 min with season sunflower oil and cooled | 223.2 | 138.6 | mg/100 g fresh weight |
| 0.49 | Cauliflower (Brassica oleracea, var. Botrytis) | Cauliflower (Brassica oleracea, var. Botrytis) - boiled for 5 min and drained | 217.6 | 108.5 | mg/100 g fresh weight |
| 0.16 | Cauliflower (Brassica oleracea, var. Botrytis) | Cauliflower (Brassica oleracea, var. Botrytis) - cooked in domestic microwave oven (500 W) for 5 min with water | 217.6 | 39.2 | mg/100 g fresh weight |
| 0.35 | Peas | Fresh pea, boiled for 5 min and drained | 132.0 | 52.8 | mg/100 g fresh weight |
| 1.41 | Peas | Fresh pea, cooked in domestic microwave oven (500 W) for 5 min with water | 132.0 | 200.2 | mg/100 g fresh weight |
| 0.81 | Peas | Fresh pea, fried for 5 min with season sunflower oil and cooled | 132.0 | 143.0 | mg/100 g fresh weight |
| 0.59 | Yellow turnip | Turnip yellow, boiled for 5 min and drained | 140.8 | 87.6 | mg/100 g fresh weight |
| 0.22 | Yellow turnip | Turnip yellow, cooked in domestic microwave oven (500 W) for 5 min with water | 140.8 | 33.6 | mg/100 g fresh weight |
| 0.36 | Yellow turnip | Turnip yellow, fried for 5 min with season sunflower oil and cooled | 140.8 | 68.4 | mg/100 g fresh weight |
| 0.61 | White turnip | Turnip white, boiled for 5 min and drained | 96.0 | 61.8 | mg/100 g fresh weight |
| 0.47 | White turnip | Turnip white, cooked in domestic microwave oven (500 W) for 5 min with water | 96.0 | 49.2 | mg/100 g fresh weight |
| 0.73 | White turnip | Turnip white, fried for 5 min with season sunflower oil and cooled | 96.0 | 74.4 | mg/100 g fresh weight |