Showing retention factors for 4-Caffeoylquinic acid in Globe artichoke, heads, raw with the process boiled Food Processing
Yield factor value: 1.06 (Flower vegetables, boiled FR / TK m.S, edible part, BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 4.27 | 4.27 | 4.27 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Ferracane R., Pellegrini N., Visconti A., Graziani G., Chiavaro E., Miglio C., Fogliano V. (2008) Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke. Journal of Agricultural and Food Chemistry 56:8601-8608 PubMed (18759447)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 4.27 | Artichokes | Artichoke, boiled in covered stainless steel pot and drained | 3.04 | 12.28 | mg/100 g fresh weight |