Showing retention factors for Polyphenols, total in Fresh pea, raw with the process pressure-boiled Food Processing
Yield factor value: 2.03 (Bean, common, clean, soaked, boiled or autoclaved - table 16, 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 |
|---|---|---|---|---|
| 1.08 | 1.01 | 1.14 | 0.05 | 4 |
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 |
|---|---|---|---|---|---|
| 1.08 | Yellow pea - Raw | Yellow pea Pressure boiling, 5 psi, 30 min | 138.0 | 74.0 | mg/100 g fresh weight |
| 1.14 | Yellow pea - Raw | Yellow pea Pressure boiling, 15 psi, 15 min | 138.0 | 78.0 | mg/100 g fresh weight |
| 1.01 | Green pea (Pisum sativum L. cv. Stratus) - Raw | Green pea (Pisum sativum L. cv. Stratus) - Pressure boiling, 5 psi, 30 min | 122.0 | 61.0 | mg/100 g fresh weight |
| 1.09 | Green pea (Pisum sativum L. cv. Stratus) - Raw | Green pea (Pisum sativum L. cv. Stratus) - Pressure boiling, 15 psi, 15 min | 122.0 | 66.0 | mg/100 g fresh weight |