Showing retention factors for Anthocyanins, total in Eggplant [Purple], peeled, raw with the process boiled Food Processing
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 |
|---|---|---|---|---|
| 1.00 | 1.00 | 1.00 | 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 |
|---|---|---|---|---|---|
| 1.00 | Eggplant | Eggplant, boiled for 10 min at 100°C | 9.91 | 10.74 | mg/100 g fresh weight |