Showing retention factors for Polyphenols, total in Squash, raw with the process boiled Food Processing
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 |