Showing retention factors for Polyphenols, total in Fresh pea, raw with the process boiled Food Processing
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 |