Showing Publication (BUNEA 2008)

Bunea A., Andjelkovic M., Socaciu C., Bobis O., Neacsu M., Verhe R., Van Camp J. (2008) Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). Food Chemistry 108:649-656

Abbreviation: BUNEA 2008

Created on 2012-12-01 at 05:21PM EST

Updated on 2012-12-01 at 05:45PM EDT

Food Processing

This publication was used to obtain 12 retention factor values.

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
1.26	Spinach	Spinach stored at 4°C for 24 h	2.78	3.53	mg/100 g fresh weight
2.00	Spinach	Spinach stored at 4°C for 72 h	2.78	5.58	mg/100 g fresh weight
0.63	Spinach stored at 4°C for 24 h	Spinach boiled for 10 min after the stored at 4°C for 24 h	3.53	2.37	mg/100 g fresh weight
1.34	Spinach	Spinach blanched for 2 min in boiling water at 100°C, then frozen and stored at -18°C for 1 mo	2.78	3.75	mg/100 g fresh weight
1.34	Spinach	Spinach stored at 4°C for 24 h	0.99	1.33	mg/100 g fresh weight
1.53	Spinach	Spinach stored at 4°C for 72 h	0.99	1.52	mg/100 g fresh weight
0.70	Spinach stored at 4°C for 24 h	Spinach boiled for 10 min after stored at 4°C for 24 h	1.33	0.99	mg/100 g fresh weight
2.02	Spinach	Spinach blanched for 2 min in boiling water at 100°C, then frozen and stored at -18°C for 1 mo	0.99	2.0	mg/100 g fresh weight
5.46	Spinach	Spinach stored at 4°C for 24 h	0.13	0.71	mg/100 g fresh weight
8.15	Spinach	Spinach stored at 4°C for 72 h	0.13	1.06	mg/100 g fresh weight
1.29	Spinach stored at 4°C for 24 h	Spinach boiled for 10 min after stored at 4°C for 24 h	0.71	0.97	mg/100 g fresh weight
5.46	Spinach	Spinach blanched for 2 min in boiling water at 100°C, then frozen and stored at -18°C for 1 mo	0.13	0.71	mg/100 g fresh weight