Showing retention factors for Polyphenols, total in Lentils, whole, raw with the process boiled Food Processing
Yield factor value: 2.39 (Lentils, whole, dried, soaked, boiled, GB, RSC, MAFF, 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 |
|---|---|---|---|---|
| 1.13 | 1.05 | 1.19 | 0.06 | 3 |
Original Retention Factor Values used to Produce Mean
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 |
|---|---|---|---|---|---|
| 1.05 | Lentil (Lens culinaris cv. CDC Richlea) - Raw | Lentil (Lens culinaris cv. CDC Richlea) - Regular boiling, 30 min | 734.0 | 324.0 | mg/100 g fresh weight |
| 1.19 | Lentil (Lens culinaris cv. CDC Richlea) - Raw | Lentil (Lens culinaris cv. CDC Richlea) - Regular boiling, 45 min | 734.0 | 366.0 | mg/100 g fresh weight |
| 1.16 | Lentil (Lens culinaris cv. CDC Richlea) - Raw | Lentil (Lens culinaris cv. CDC Richlea) - Regular boiling, 60 min | 734.0 | 359.0 | mg/100 g fresh weight |