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