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
0.48 0.32 0.65 0.17 2

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
0.32 Spinach raw - C. aconitifolius Miller Spinach cooked - C. aconitifolius Miller - cooked by microwave with water (1000 W), cooled and homogenized 2.0 1.0 mg/100 g fresh weight
0.65 Spinach raw - C. chayamansa McVaugh Spinach cooked - C. chayamansa McVaugh - cooked by microwave with water (1000 W), cooled and homogenized 4.0 4.0 mg/100 g fresh weight