Showing Publication (GITANJALI 2004)
Gitanjali, Yasoda Devi P., Shiva Prakash M. (2004) Effect of shallow frying on total phenolic content and antioxidant activity in selected vegetables. Journal of Food Science and Technology 41:666-668
Abbreviation: GITANJALI 2004
Food Composition
This publication was used to obtain 8 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 115.25 mg/100 g FW | Spinach - Spinacia oleracea - Raw | no | 1 |
| 58.15 mg/100 g FW | Carrot - Peeled - Dacus carota - Raw | no | 1 |
| 83.76 mg/100 g FW | Potato - Peeled - Solanum tuberosum - Raw | no | 1 |
| 63.91 mg/100 g FW | Tomato - Lycopersicon esculentum - Raw | no | 1 |
| 106.25 mg/100 g FW | Spinach - Spinacia oleracea - Fried | no | 1 |
| 69.38 mg/100 g FW | Carrot - Peeled - Daucus carota - Fried | no | 1 |
| 61.61 mg/100 g FW | Potato - Peeled - Solanum tuberosum - Fried | no | 1 |
| 69.50 mg/100 g FW | Tomato - Lycopersicon esculentum - Fried | no | 1 |
Food Processing
This publication was used to obtain 4 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.95 | Tomato - Lycopersicon esculentum - Raw | Tomato - Lycopersicon esculentum - Fried | 63.91 | 69.5 | mg/100 g fresh weight |
| 0.61 | Spinach - Spinacia oleracea - Raw | Spinach - Spinacia oleracea - Fried | 115.25 | 106.25 | mg/100 g fresh weight |
| 0.64 | Potato - Peeled - Solanum tuberosum - Raw | Potato - Peeled - Solanum tuberosum - Fried | 83.76 | 61.61 | mg/100 g fresh weight |
| 0.89 | Carrot - Peeled - Dacus carota - Raw | Carrot - Peeled - Daucus carota - Fried | 58.15 | 69.38 | mg/100 g fresh weight |