Showing retention factors for 5-Caffeoylquinic acid in Globe artichoke, heads, raw with the process pressure-boiled Food Processing
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 |
|---|---|---|---|---|
| 2.06 | 0.98 | 3.15 | 1.08 | 2 |
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 |
|---|---|---|---|---|---|
| 0.98 | Artichokes | Artichokes - Cooked in boiling water under pressure - 10 min | 43.25 | 40.13 | mg/100 g fresh weight |
| 3.15 | Artichokes | Artichokes - Cooked in boiling water under pressure - 10 min | 21.14 | 62.83 | mg/100 g fresh weight |