Showing retention factors for 5,3',4'-Trihydroxy-3-methoxy-6:7-methylenedioxyflavone 4'-O-glucuronide 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 |
|---|---|---|---|---|
| 0.25 | 0.25 | 0.25 | 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 |
|---|---|---|---|---|---|
| 0.25 | Fresh-cut spinach - Initial | Fresh-cut spinach - Boiled | 17.0 | 4.5 | mg/100 g fresh weight |