Showing retention factors for Anthocyanins, 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 |
|---|---|---|---|---|
| 1.36 | 1.06 | 1.95 | 0.35 | 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 |
|---|---|---|---|---|---|
| 1.06 | Rhubarb | Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven | 6.0 | 6.52 | mg/100 g fresh weight |
| 1.26 | Rhubarb | Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven | 6.0 | 7.71 | mg/100 g fresh weight |
| 1.95 | Rhubarb | Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven | 6.0 | 11.94 | mg/100 g fresh weight |
| 1.17 | Rhubarb | Rhubarb, boiled - in a dish with water and sugar, covered and placed in a pre-heated oven | 6.0 | 7.21 | mg/100 g fresh weight |