Showing retention factors for Polyphenols, total in Carrot, raw with the process boiled Food Processing
Yield factor value: 0.94 (Carrot, 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 |
|---|---|---|---|---|
| 1.87 | 1.87 | 1.87 | 0.00 | 1 |
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 |
|---|---|---|---|---|---|
| 1.87 | Carrot (Daucus carota, var. T-29) | Carrot (Daucus carota, var. T-29) - boiled for 5 min and drained | 39.6 | 79.0 | mg/100 g fresh weight |