Yield factor value:
0.95
(Spinach, boiled FR / TK o.Z,
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 |
| 0.87 |
0.78 |
0.96 |
0.09 |
2 |
Original Retention Factor Values used to Produce Mean
Sultana B., Anwar F., Iqbal S. (2008) Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Journal of Food Science and Technology 43:560-567
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.78 |
Spinach |
Spinach, boiled for 5 min and drained |
219.6 |
181.8 |
mg/100 g fresh weight |
Turkmen N., Sari F., Velioglu Y.S. (2005) The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 93:713-718
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.96 |
Spinach - Fresh - Edible parts |
Spinach - Boiled 5 min - Edible parts |
114.73 |
116.26 |
mg/100 g fresh weight |