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