Showing Publication (MORANDI 2005_01)
Morandi S., D'Agostina A., Ferrario F., Arnoldi A. (2005) Isoflavone content of Italian soy food products and daily intakes of some specific classes of consumers. European Food Research and Technology 221:84-91
Abbreviation: MORANDI 2005_01
Food Composition
This publication was used to obtain 70 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 32.20 mg/100 g FW | Ragout | yes | 1 |
| 5.42 mg/100 g FW | Ragout | yes | 1 |
| 12.40 mg/100 g FW | Ragout | yes | 1 |
| 15.70 mg/100 g FW | Ragout | yes | 1 |
| 0.00 mg/100 g FW | Ragout | yes | 1 |
| 0.00 mg/100 g FW | Ragout | yes | 1 |
| 0.67 mg/100 g FW | Ragout | yes | 1 |
| 0.00 mg/100 g FW | Ragout | yes | 1 |
| 2.59 mg/100 g FW | Ragout | yes | 1 |
| 1.41 mg/100 g FW | Ragout | yes | 1 |
| 1.29 mg/100 g FW | Sprouts (raw) | yes | 1 |
| 0.18 mg/100 g FW | Sprouts (raw) | yes | 1 |
| 0.77 mg/100 g FW | Sprouts (raw) | yes | 1 |
| 1.63 mg/100 g FW | Sprouts (raw) | yes | 1 |
| 0.00 mg/100 g FW | Sprouts (raw) | yes | 1 |
| 0.00 mg/100 g FW | Sprouts (raw) | yes | 1 |
| 0.00 mg/100 g FW | Sprouts (raw) | yes | 1 |
| 0.90 mg/100 g FW | Sprouts (raw) | yes | 1 |
| 0.35 mg/100 g FW | Sprouts (raw) | yes | 1 |
| 0.92 mg/100 g FW | Sprouts (raw) | yes | 1 |
| 0.45 mg/100 g FW | Sprout, boiled | yes | 1 |
| 0.00 mg/100 g FW | Sprout, boiled | yes | 1 |
| 0.68 mg/100 g FW | Sprout, boiled | yes | 1 |
| 0.46 mg/100 g FW | Sprout, boiled | yes | 1 |
| 0.00 mg/100 g FW | Sprouts (cooked) | yes | 1 |
| 0.00 mg/100 g FW | Sprouts (cooked) | yes | 1 |
| 0.00 mg/100 g FW | Sprouts (cooked) | yes | 1 |
| 0.18 mg/100 g FW | Sprout, boiled | yes | 1 |
| 0.10 mg/100 g FW | Sprout, boiled | yes | 1 |
| 0.26 mg/100 g FW | Sprout, boiled | yes | 1 |
| 18.10 mg/100 g FW | Pudding A | yes | 1 |
| 3.92 mg/100 g FW | Pudding A | yes | 1 |
| 0.56 mg/100 g FW | Pudding A | yes | 1 |
| 6.97 mg/100 g FW | Pudding A | yes | 1 |
| 1.12 mg/100 g FW | Pudding A | yes | 1 |
| 0.00 mg/100 g FW | Pudding A | yes | 1 |
| 0.00 mg/100 g FW | Pudding A | yes | 1 |
| 0.00 mg/100 g FW | Pudding A | yes | 1 |
| 1.01 mg/100 g FW | Pudding A | yes | 1 |
| 0.17 mg/100 g FW | Pudding A | yes | 1 |
| 24.30 mg/100 g FW | Pudding B | yes | 1 |
| 2.28 mg/100 g FW | Pudding B | yes | 1 |
| 0.73 mg/100 g FW | Pudding B | yes | 1 |
| 12.30 mg/100 g FW | Pudding B | yes | 1 |
| 1.28 mg/100 g FW | Pudding B | yes | 1 |
| 0.00 mg/100 g FW | Pudding B | yes | 1 |
| 1.53 mg/100 g FW | Pudding B | yes | 1 |
| 0.00 mg/100 g FW | Pudding B | yes | 1 |
| 0.00 mg/100 g FW | Pudding B | yes | 1 |
| 0.05 mg/100 g FW | Pudding B | yes | 1 |
| 32.20 mg/100 g FW | Yogurt | yes | 1 |
| 5.42 mg/100 g FW | Yogurt | yes | 1 |
| 12.40 mg/100 g FW | Yogurt | yes | 1 |
| 15.70 mg/100 g FW | Yogurt | yes | 1 |
| 0.00 mg/100 g FW | Yogurt | yes | 1 |
| 0.00 mg/100 g FW | Yogurt | yes | 1 |
| 0.67 mg/100 g FW | Yogurt | yes | 1 |
| 0.00 mg/100 g FW | Yogurt | yes | 1 |
| 2.59 mg/100 g FW | Yogurt | yes | 1 |
| 1.41 mg/100 g FW | Yogurt | yes | 1 |
| 1.58 mg/100 g FW | Commercial bread | yes | 1 |
| 0.08 mg/100 g FW | Commercial bread | yes | 1 |
| 0.44 mg/100 g FW | Commercial bread | yes | 1 |
| 0.52 mg/100 g FW | Commercial bread | yes | 1 |
| 0.00 mg/100 g FW | Commercial bread | yes | 1 |
| 0.00 mg/100 g FW | Commercial bread | yes | 1 |
| 0.00 mg/100 g FW | Commercial bread | yes | 1 |
| 0.00 mg/100 g FW | Commercial bread | yes | 1 |
| 0.85 mg/100 g FW | Commercial bread | yes | 1 |
| 0.29 mg/100 g FW | Commercial bread | yes | 1 |
Food Processing
This publication was used to obtain 7 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.70 | Sprouts (raw) | Sprout, boiled | 0.77 | 0.68 | mg/100 g fresh weight |
| 0.00 | Sprouts (raw) | Sprout, boiled | 0.18 | 0.0 | mg/100 g fresh weight |
| 0.16 | Sprouts (raw) | Sprout, boiled | 0.9 | 0.18 | mg/100 g fresh weight |
| 0.22 | Sprouts (raw) | Sprout, boiled | 0.92 | 0.26 | mg/100 g fresh weight |
| 0.22 | Sprouts (raw) | Sprout, boiled | 1.63 | 0.46 | mg/100 g fresh weight |
| 0.22 | Sprouts (raw) | Sprout, boiled | 0.35 | 0.1 | mg/100 g fresh weight |
| 0.27 | Sprouts (raw) | Sprout, boiled | 1.29 | 0.45 | mg/100 g fresh weight |