Showing retention factors for Quercetin 3-O-rutinoside in Carrot, raw with the process boiled Food Processing
Yield factor value: 0.94 (Carrot, 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 |
|---|---|---|---|---|
| 0.32 | 0.32 | 0.32 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Mazzeo T., N'Dri D., Chiavaro E., Visconti A., Fogliano V., Pellegrini N. (2011) Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chemistry 128:627-633
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.32 | Carrot - Raw | Carrot - Boiled, (1:5, food/water), 12 min | 0.67 | 0.23 | mg/100 g fresh weight |