Showing retention factors for Anthocyanins, total in Rhubarb, raw with the process blanched Food Processing
Yield factor value: 0.98 (Rhubarb boiled, NL LCW, BERGSTROM 1994_GAINS-AND-LOSSES)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.67 | 0.61 | 0.71 | 0.04 | 4 |
Original Retention Factor Values used to Produce Mean
McDougall G.J., Dobson P., Jordan-Mahy N. (2010) Effect of different cooking regimes on rhubarb polyphenols. Food Chemistry 119:758-764
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.71 | Rhubarb | Rhubarb, blanched | 6.0 | 4.37 | mg/100 g fresh weight |
| 0.68 | Rhubarb | Rhubarb, blanched | 6.0 | 4.17 | mg/100 g fresh weight |
| 0.69 | Rhubarb | Rhubarb, blanched | 6.0 | 4.27 | mg/100 g fresh weight |
| 0.61 | Rhubarb | Rhubarb, blanched | 6.0 | 3.73 | mg/100 g fresh weight |