Yield factor value:
0.65
(Leaf of spinach, microwave cooked in water,
PECOT 1956_USDA-AH-102)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value |
Min |
Max |
SD |
n |
| 0.56 |
0.38 |
0.71 |
0.13 |
4 |
Original Retention Factor Values used to Produce Mean
Kuti J.O., Konuru H.B. (2004) Antioxidant capacity and phenolic content in leaf extracts of tree spinach (Cnidoscolus spp.). Journal of Agricultural and Food Chemistry 52:117-21 PubMed (14709023)
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.50 |
Spinach raw - C. aconitifolius Miller |
Spinach cooked - C. aconitifolius Miller - cooked by microwave with water (1000 W), cooled and homogenized |
291.0 |
224.0 |
mg/100 g fresh weight |
| 0.38 |
Spinach raw - C. chayamansa McVaugh |
Spinach cooked - C. chayamansa McVaugh - cooked by microwave with water (1000 W), cooled and homogenized |
122.0 |
73.0 |
mg/100 g fresh weight |
Sultana B., Anwar F., Iqbal S. (2008) Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Journal of Food Science and Technology 43:560-567
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.71 |
Spinach |
Spinach, cooked in domestic microwave oven (500 W) for 5 min with water |
219.6 |
241.2 |
mg/100 g fresh weight |
Turkmen N., Sari F., Velioglu Y.S. (2005) The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 93:713-718
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.67 |
Spinach - Fresh - Edible parts |
Spinach - Microwave 1 min - Edible parts |
114.73 |
118.37 |
mg/100 g fresh weight |