Showing retention factors for Kaempferol 3-O-xylosyl-rutinoside in Green bean, raw with the process canned Food Processing
Yield factor value: 0.58 (Green beans, canned, drained solids, PECOT 1956_USDA-AH-102)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.46 | 0.46 | 0.46 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Price K.R., Colquhoun I.J., Barnes K.A., Rhodes M.J.C. (1998) Composition and content of flavonol glycosides in green beans and their fate during processing. Journal of Agricultural and Food Chemistry 46:4898-4903
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.46 | Green bean - Labrador - Raw | Green bean - Labrador - Canned | 0.05 | 0.04 | mg/100 g fresh weight |