Showing retention factors for Polyphenols, total in Asparagus, raw with the process boiled Food Processing
Yield factor value: 1.0 (Asparagus, boiled, steamed FR/oZ, edible part, BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.31 | 1.31 | 1.31 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Papoulias E., Siomos A.S., Koukounaras A., Gerasopoulos D., Kazakis E. (2009) Effects of Genetic, Pre- and Post-Harvest Factors on Phenolic Content and Antioxidant Capacity of White Asparagus Spears. International Journal of Molecular Sciences 10:5370-5380 PubMed (20054475)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.31 | White asparagus | White Asparagus, Fresh spears, boiled for 10 min in 2 L of tap water | 25.1 | 32.9 | mg/100 g fresh weight |