Showing retention factors for Polyphenols, total in Chickpea, whole, raw with the process pressure-boiled Food Processing
Yield factor value: 0.91 (Seed vegetables, boiled, FR/TK, edible part - table 20, 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 |
|---|---|---|---|---|
| 0.62 | 0.61 | 0.64 | 0.01 | 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 |
|---|---|---|---|---|---|
| 0.61 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - Pressure boiling, 5 psi, 30 min | 144.0 | 98.0 | mg/100 g fresh weight |
| 0.64 | Chickpea (Cicer arietinum L. cv. Amits) - Raw | Chickpea (Cicer arietinum L. cv. Amits) - Pressure boiling, 15 psi, 15 min | 144.0 | 102.0 | mg/100 g fresh weight |