Showing retention factors for o-Coumaric acid in Spinach, raw, stored refrigerated with the process boiled Food Processing
Yield factor value: 0.95 (Spinach, boiled FR / TK o.Z, 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 |
|---|---|---|---|---|
| 0.63 | 0.63 | 0.63 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Bunea A., Andjelkovic M., Socaciu C., Bobis O., Neacsu M., Verhe R., Van Camp J. (2008) Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). Food Chemistry 108:649-656
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.63 | Spinach stored at 4°C for 24 h | Spinach boiled for 10 min after the stored at 4°C for 24 h | 3.53 | 2.37 | mg/100 g fresh weight |