Showing retention factors for Polyphenols, total in Rhubarb, raw with the process boiled 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 |
|---|---|---|---|---|
| 1.26 | 1.10 | 1.51 | 0.15 | 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 |
|---|---|---|---|---|---|
| 1.10 | Rhubarb | Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven | 31.53 | 35.67 | mg/100 g fresh weight |
| 1.27 | Rhubarb | Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven | 31.53 | 41.18 | mg/100 g fresh weight |
| 1.51 | Rhubarb | Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven | 31.53 | 48.64 | mg/100 g fresh weight |
| 1.18 | Rhubarb | Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven | 31.53 | 38.1 | mg/100 g fresh weight |