Showing retention factors for Quercetin 3-O-rutinoside in Zucchini, raw with the process boiled Food Processing

Yield factor value: 0.88 (Zucchini, cooked, NL, WMI, BERGSTROM 1994_GAINS-AND-LOSSES)

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 0.44 0.90 0.17 10

Original Retention Factor Values used to Produce Mean

Andlauer W., Stumpf C., Hubert M., Rings A., Fuerst P. (2003) Influence of cooking process on phenolic marker compounds of vegetables. International Journal for Vitamin and Nutrition Research 73:152-159 PubMed (12747223)
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.90 Zucchini - Fresh - Sample 1 - Edible parts - Raw Zucchini - Fresh - Sample 1 - Edible parts - Cooked 1.43 1.46 mg/100 g fresh weight
0.50 Zucchini - Fresh - Sample 2 - Edible parts - Raw Zucchini - Fresh - Sample 2 - Edible parts - Cooked 2.26 1.3 mg/100 g fresh weight
0.46 Zucchini - Fresh - Sample 3 - Edible parts - Raw Zucchini - Fresh - Sample 3 - Edible parts - Cooked 1.0 0.53 mg/100 g fresh weight
0.88 Zucchini - Fresh - Sample 4 - Edible parts - Raw Zucchini - Fresh - Sample 4 - Edible parts - Cooked 0.8 0.8 mg/100 g fresh weight
0.72 Zucchini - Fresh - Sample 5 - Edible parts - Raw Zucchini - Fresh - Sample 5 - Edible parts - Cooked 1.13 0.93 mg/100 g fresh weight
0.73 Zucchini - Fresh - Sample 1 - Edible parts - Raw Zucchini - Fresh - Sample 1 - Edible parts - Cooked (Conventional) 1.43 1.2 mg/100 g fresh weight
0.45 Zucchini - Fresh - Sample 2 - Edible parts - Raw Zucchini - Fresh - Sample 2 - Edible parts - Cooked (Conventional) 2.26 1.16 mg/100 g fresh weight
0.44 Zucchini - Fresh - Sample 3 - Edible parts - Raw Zucchini - Fresh - Sample 3 - Edible parts - Cooked (Conventional) 1.0 0.5 mg/100 g fresh weight
0.80 Zucchini - Fresh - Sample 4 - Edible parts - Raw Zucchini - Fresh - Sample 4 - Edible parts - Cooked (Conventional) 0.8 0.73 mg/100 g fresh weight
0.62 Zucchini - Fresh - Sample 5 - Edible parts - Raw Zucchini - Fresh - Sample 5 - Edible parts - Cooked (Conventional) 1.13 0.8 mg/100 g fresh weight