Yield factor value: 1.06 (Flower vegetables, boiled FR / TK m.S, 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
2.35 1.21 4.01 1.03 4

Original Retention Factor Values used to Produce Mean

Lutz M., Henriquez C., Escobar M. (2011) Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.), raw and cooked. Journal of Food Composition and Analysis 24:49-54

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.90 Artichokes Artichokes - Cooked in boiling water under pressure - 10 min 1.26 2.27 mg/100 g fresh weight
1.21 Artichokes Artichokes - Cooked in boiling water under pressure - 10 min 1.35 1.55 mg/100 g fresh weight
4.01 Artichokes Artichokes - Cooked in boiling water under pressure - 10 min 0.85 3.22 mg/100 g fresh weight
2.28 Artichokes Artichokes - Cooked in boiling water under pressure - 10 min 1.11 2.39 mg/100 g fresh weight