Showing retention factors for 5-Caffeoylquinic acid in Carrot, raw with the process steamed Food Processing
Yield factor value: 0.94 (Carrot, steamed, FR/TK m.S, 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 |
|---|---|---|---|---|
| 0.04 | 0.04 | 0.04 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Miglio C., Chiavaro E., Visonti A. Fogliano V., Pellegrini N. (2008) Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of Agricultural and Food Chemistry 56:139-147 PubMed (18069785)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.04 | Carrots (Daucus carota L.) | Carrots (Daucus carota L.) - Steamed | 3.96 | 0.19 | mg/100 g fresh weight |