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
0.41 0.41 0.41 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
0.41 Fresh-cut spinach - Initial Fresh-cut spinach - Boiled 14.3 6.3 mg/100 g fresh weight