Showing retention factors for Polyphenols, total in Fresh pea, raw with the process blanched Food Processing
Yield factor value: 0.89 (Peas, boiled, DE, AB, 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 |
|---|---|---|---|---|
| 0.73 | 0.69 | 0.81 | 0.05 | 4 |
Original Retention Factor Values used to Produce Mean
Puuponen-Pimia R., Hakkinen S.T., Aarni M., Suortti T., Lampi A.M., Eurola M., Piironen V., Nuutila A.M., Oksman-Caldentey K.M. (2003) Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture 83:1389-1402
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.72 | Peas | Peas, Bikini, 1997, blanching, 95°C, 2 min | 19.02 | 15.49 | mg/100 g fresh weight |
| 0.69 | Peas | Peas, Bikini, 1998, blanching, 95°C, 2 min | 16.91 | 13.27 | mg/100 g fresh weight |
| 0.81 | Peas | Peas, Avola, 1998, blanching, 95°C, 2 min | 16.91 | 15.49 | mg/100 g fresh weight |
| 0.69 | Peas | Peas, Snake, 1998, blanching, 95°C, 2 min | 25.36 | 19.91 | mg/100 g fresh weight |