Showing retention factors for 4-Caffeoylquinic acid in Globe artichoke, heads, raw with the process fried Food Processing
Yield factor value: 0.62 (Onions, sliced, fried, KoV,SE, BERGSTROM 1994_GAINS-AND-LOSSES)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.44 | 0.44 | 0.44 | 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 |
|---|---|---|---|---|---|
| 0.44 | Artichokes | Artichoke, fried in a domestic deep-fryer, with peanut oil | 3.04 | 2.17 | mg/100 g fresh weight |