Showing retention factors for Spinacetin 3-O-(2"-p-coumaroylglucosyl)(1->6)-[apiosyl(1->2)]-glucoside in Spinach, raw with the process boiled Food Processing
Yield factor value: 0.95 (Spinach, boiled FR / TK o.Z, 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 |
|---|---|---|---|---|
| 0.34 | 0.34 | 0.34 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Gil M.I., Ferreres F., Tomas-Barberan F.A. (1999) Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach. Journal of Agricultural and Food Chemistry 47:2213-2217 PubMed (10794612)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.34 | Fresh-cut spinach - Initial | Fresh-cut spinach - Boiled | 1.9 | 0.7 | mg/100 g fresh weight |