Showing Publication (GIL 1999)
Gil M.I., Ferreres F., Tomas-Barberan F.A. (1999) Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach. Journal of Agricultural and Food Chemistry 47:2213-2217 PubMed (10794612)
Abbreviation: GIL 1999
Pubmed ID: 10794612
Food Composition
This publication was used to obtain 36 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 9.20 mg/100 g FW | Fresh-cut spinach - Initial | yes | 1 |
| 9.40 mg/100 g FW | Fresh-cut spinach - Air 7 days 10°C | no | 1 |
| 7.20 mg/100 g FW | Fresh-cut spinach - Modified atmosphere packaging | no | 1 |
| 5.40 mg/100 g FW | Fresh-cut spinach - Boiled | no | 1 |
| 11.10 mg/100 g FW | Fresh-cut spinach - Initial | yes | 1 |
| 11.20 mg/100 g FW | Fresh-cut spinach - Air 7 days 10°C | no | 1 |
| 10.30 mg/100 g FW | Fresh-cut spinach - Modified atmosphere packaging | no | 1 |
| 7.40 mg/100 g FW | Fresh-cut spinach - Boiled | no | 1 |
| 5.50 mg/100 g FW | Fresh-cut spinach - Initial | yes | 1 |
| 6.60 mg/100 g FW | Fresh-cut spinach - Air 7 days 10°C | no | 1 |
| 5.60 mg/100 g FW | Fresh-cut spinach - Modified atmosphere packaging | no | 1 |
| 3.40 mg/100 g FW | Fresh-cut spinach - Boiled | no | 1 |
| 1.90 mg/100 g FW | Fresh-cut spinach - Initial | yes | 1 |
| 1.50 mg/100 g FW | Fresh-cut spinach - Air 7 days 10°C | no | 1 |
| 1.40 mg/100 g FW | Fresh-cut spinach - Modified atmosphere packaging | no | 1 |
| 0.70 mg/100 g FW | Fresh-cut spinach - Boiled | no | 1 |
| 18.70 mg/100 g FW | Fresh-cut spinach - Initial | yes | 1 |
| 18.70 mg/100 g FW | Fresh-cut spinach - Air 7 days 10°C | no | 1 |
| 17.80 mg/100 g FW | Fresh-cut spinach - Modified atmosphere packaging | no | 1 |
| 12.20 mg/100 g FW | Fresh-cut spinach - Boiled | no | 1 |
| 19.10 mg/100 g FW | Fresh-cut spinach - Initial | yes | 1 |
| 22.10 mg/100 g FW | Fresh-cut spinach - Air 7 days 10°C | no | 1 |
| 20.10 mg/100 g FW | Fresh-cut spinach - Modified atmosphere packaging | no | 1 |
| 5.80 mg/100 g FW | Fresh-cut spinach - Boiled | no | 1 |
| 14.30 mg/100 g FW | Fresh-cut spinach - Initial | yes | 1 |
| 15.40 mg/100 g FW | Fresh-cut spinach - Air 7 days 10°C | no | 1 |
| 14.90 mg/100 g FW | Fresh-cut spinach - Modified atmosphere packaging | no | 1 |
| 6.30 mg/100 g FW | Fresh-cut spinach - Boiled | no | 1 |
| 17.00 mg/100 g FW | Fresh-cut spinach - Initial | yes | 1 |
| 21.40 mg/100 g FW | Fresh-cut spinach - Air 7 days 10°C | no | 1 |
| 21.50 mg/100 g FW | Fresh-cut spinach - Modified atmosphere packaging | no | 1 |
| 4.50 mg/100 g FW | Fresh-cut spinach - Boiled | no | 1 |
| 6.80 mg/100 g FW | Fresh-cut spinach - Initial | yes | 1 |
| 8.70 mg/100 g FW | Fresh-cut spinach - Air 7 days 10°C | no | 1 |
| 8.90 mg/100 g FW | Fresh-cut spinach - Modified atmosphere packaging | no | 1 |
| 1.90 mg/100 g FW | Fresh-cut spinach - Boiled | no | 1 |
Food Processing
This publication was used to obtain 9 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.55 | Fresh-cut spinach - Initial | Fresh-cut spinach - Boiled | 9.2 | 5.4 | mg/100 g fresh weight |
| 0.63 | Fresh-cut spinach - Initial | Fresh-cut spinach - Boiled | 11.1 | 7.4 | mg/100 g fresh weight |
| 0.58 | Fresh-cut spinach - Initial | Fresh-cut spinach - Boiled | 5.5 | 3.4 | mg/100 g fresh weight |
| 0.34 | Fresh-cut spinach - Initial | Fresh-cut spinach - Boiled | 1.9 | 0.7 | mg/100 g fresh weight |
| 0.61 | Fresh-cut spinach - Initial | Fresh-cut spinach - Boiled | 18.7 | 12.2 | mg/100 g fresh weight |
| 0.28 | Fresh-cut spinach - Initial | Fresh-cut spinach - Boiled | 19.1 | 5.8 | mg/100 g fresh weight |
| 0.41 | Fresh-cut spinach - Initial | Fresh-cut spinach - Boiled | 14.3 | 6.3 | mg/100 g fresh weight |
| 0.25 | Fresh-cut spinach - Initial | Fresh-cut spinach - Boiled | 17.0 | 4.5 | mg/100 g fresh weight |
| 0.26 | Fresh-cut spinach - Initial | Fresh-cut spinach - Boiled | 6.8 | 1.9 | mg/100 g fresh weight |