Yield factor value: 0.89 (Peas, boiled, DE, AB, 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
0.48 0.35 0.71 0.10 8

Original Retention Factor Values used to Produce Mean

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
0.71 Peas - Fresh - Edible parts Peas - Boiled 5 min - Edible parts 38.49 30.75 mg/100 g fresh weight
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
0.35 Peas Fresh pea, boiled for 5 min and drained 132.0 52.8 mg/100 g fresh weight
Xu B. , Chang S.K.C. (2008) Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chemistry 110:1-13

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.48 Yellow pea - Raw Yellow pea Regular boiling, 90 min 138.0 75.0 mg/100 g fresh weight
0.49 Yellow pea - Raw Yellow pea Regular boiling, 120 min 138.0 76.0 mg/100 g fresh weight
0.49 Yellow pea - Raw Yellow pea Regular boiling, 150 min 138.0 76.0 mg/100 g fresh weight
0.44 Green pea (Pisum sativum L. cv. Stratus) - Raw Green pea (Pisum sativum L. cv. Stratus) - Regular boiling, 90 min 122.0 61.0 mg/100 g fresh weight
0.43 Green pea (Pisum sativum L. cv. Stratus) - Raw Green pea (Pisum sativum L. cv. Stratus) - Regular boiling, 120 min 122.0 60.0 mg/100 g fresh weight
0.45 Green pea (Pisum sativum L. cv. Stratus) - Raw Green pea (Pisum sativum L. cv. Stratus) - Regular boiling, 150 min 122.0 63.0 mg/100 g fresh weight