Showing Publication (KUTI 2004)
Kuti J.O., Konuru H.B. (2004) Antioxidant capacity and phenolic content in leaf extracts of tree spinach (Cnidoscolus spp.). Journal of Agricultural and Food Chemistry 52:117-21 PubMed (14709023)
Abbreviation: KUTI 2004
Pubmed ID: 14709023
Food Processing
This publication was used to obtain 6 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.50 | Spinach raw - C. aconitifolius Miller | Spinach cooked - C. aconitifolius Miller - cooked by microwave with water (1000 W), cooled and homogenized | 291.0 | 224.0 | mg/100 g fresh weight |
| 0.38 | Spinach raw - C. chayamansa McVaugh | Spinach cooked - C. chayamansa McVaugh - cooked by microwave with water (1000 W), cooled and homogenized | 122.0 | 73.0 | mg/100 g fresh weight |
| 0.32 | Spinach raw - C. aconitifolius Miller | Spinach cooked - C. aconitifolius Miller - cooked by microwave with water (1000 W), cooled and homogenized | 2.0 | 1.0 | mg/100 g fresh weight |
| 0.65 | Spinach raw - C. chayamansa McVaugh | Spinach cooked - C. chayamansa McVaugh - cooked by microwave with water (1000 W), cooled and homogenized | 4.0 | 4.0 | mg/100 g fresh weight |
| 0.54 | Spinach raw - C. aconitifolius Miller | Spinach cooked - C. aconitifolius Miller - cooked by microwave with water (1000 W), cooled and homogenized | 6.0 | 5.0 | mg/100 g fresh weight |
| 0.65 | Spinach raw - C. chayamansa McVaugh | Spinach cooked - C. chayamansa McVaugh - cooked by microwave with water (1000 W), cooled and homogenized | 2.0 | 2.0 | mg/100 g fresh weight |