Yield factor value: 0.93 (Aubergine boiled, NL LCW, 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
2.36 2.36 2.36 0.00 1

Original Retention Factor Values used to Produce Mean

Lo Scalzo R., Fibiani M., Mennella G., Rotino G.L., Dal Sasso M., Culici M., Spallino A., Braga P.C. (2010) Thermal Treatment of Eggplant (Solanum melongena L.) Increases the Antioxidant Content and the Inhibitory Effect on Human Neutrophil Burst. Journal of Agricultural and Food Chemistry 58:3371-3379 PubMed (20187646)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
2.36 Eggplant Eggplant, boiled for 10 min at 100°C 100.1 254.28 mg/100 g fresh weight