Showing retention factors for Ferulic acid in Asparagus, raw with the process boiled Food Processing
Yield factor value: 1.0 (Asparagus, boiled, steamed FR/oZ, edible part, 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 |
|---|---|---|---|---|
| 0.01 | 0.01 | 0.03 | 8.66e-03 | 4 |
Original Retention Factor Values used to Produce Mean
Fanasca S., Rouphael Y., Venneria E., Azzini E., Durazzo A., Maiani G. (2009) Antioxidant properties of raw and cooked spears of green asparagus cultivars. International Journal of Food Science and Technology 44:1017-1023
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.01 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 1.11 | 0.01 | mg/100 g fresh weight |
| 0.01 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 1.0 | 0.01 | mg/100 g fresh weight |
| 0.01 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 1.19 | 0.01 | mg/100 g fresh weight |
| 0.03 | Asparagus | Asparagus boiling with 500 mL of water for 15 min at 90°C | 0.89 | 0.02 | mg/100 g fresh weight |