Showing retention factors for Ferulic acid in Spinach, raw with the process blanched, frozen, stored frozen Food Processing
Yield factor value: 1.0 (Any food, stored frozen, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 2.02 | 2.02 | 2.02 | 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 |
|---|---|---|---|---|---|
| 2.02 | Spinach | Spinach blanched for 2 min in boiling water at 100°C, then frozen and stored at -18°C for 1 mo | 0.99 | 2.0 | mg/100 g fresh weight |