Showing retention factors for Polyphenols, total in Chickpea, whole, raw with the process boiled Food Processing
Yield factor value: 2.09 (Chickpea, dried, boiled, PT, SVB2, 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 |
|---|---|---|---|---|
| 1.34 | 1.30 | 1.39 | 0.04 | 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 |
|---|---|---|---|---|---|
| 1.39 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - Regular boiling, 90 min | 144.0 | 96.0 | mg/100 g fresh weight |
| 1.33 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - Regular boiling, 120 min | 144.0 | 92.0 | mg/100 g fresh weight |
| 1.30 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - Regular boiling, 150 min | 144.0 | 90.0 | mg/100 g fresh weight |