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
5.46 5.46 5.46 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
5.46 Spinach Spinach blanched for 2 min in boiling water at 100°C, then frozen and stored at -18°C for 1 mo 0.13 0.71 mg/100 g fresh weight