Showing retention factors for Polyphenols, total in Lentils, whole, raw with the process pressure-boiled Food Processing
Yield factor value: 2.81 (Lentils, pressure stew, TP, 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 |
|---|---|---|---|---|
| 0.90 | 0.89 | 0.90 | 5.00e-03 | 2 |
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 |
|---|---|---|---|---|---|
| 0.89 | Lentil (Lens culinaris cv. CDC Richlea) - Raw | Lentil (Lens culinaris cv. CDC Richlea) - Pressure boiling, 5 psi, 5 min | 734.0 | 235.0 | mg/100 g fresh weight |
| 0.90 | Lentil (Lens culinaris cv. CDC Richlea) - Raw | Lentil (Lens culinaris cv. CDC Richlea) - Pressure boiling, 15 psi, 5 min | 734.0 | 237.0 | mg/100 g fresh weight |