Yield factor value: 0.92 (Pumpkin (squash), boiled, FR m.S - table 19, 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
0.65 0.65 0.65 0.00 1

Original Retention Factor Values used to Produce Mean

Turkmen N., Sari F., Velioglu Y.S. (2005) The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 93:713-718

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.65 Squash - Fresh - Edible parts Squash - Boiled 5 min - Edible parts 41.65 29.83 mg/100 g fresh weight