Showing retention factors for polyphenols in Broccoli, raw with the process boiled Food Processing

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Vegetables - Cabbages - Broccoli, raw / Broccoli, boiled
Flavonoids
Flavonols Quercetin 3-O-sophoroside 0.3 0.3 0.3 0 1 1
Kaempferol 3-O-glucoside 0.23 0.23 0.23 0 1 1
Kaempferol 3-O-sophoroside 0.15 0.15 0.15 0 1 1
Kaempferol 3,7-O-diglucoside 0.22 0.22 0.22 0 1 1
Quercetin 3-O-glucoside 0.18 0.18 0.18 0 1 1
mean RF value min max SD n # of references
 
Vegetables - Cabbages - Broccoli, raw / Broccoli, boiled
Flavonoids
Anthocyanins Malvidin 0 0 0 0 1 1
Flavonols Kaempferol 0.17 0.17 0.17 0 1 1
Quercetin 0.22 0 0.53 0.23 3 2
Phenolic acids
Hydroxycinnamic acids Sinapic acid 0.5 0.5 0.5 0 1 1
5-Caffeoylquinic acid 0.39 0.39 0.39 0 1 1
Caffeic acid 1.14 1.14 1.14 0 1 1
Ferulic acid 0.18 0.18 0.18 0 1 1
mean RF value min max SD n # of references
 
Vegetables - Cabbages - Broccoli, raw / Broccoli, boiled
Polyphenols, total
Polyphenols, total Polyphenols, total 0.57 0.31 0.83 0.17 7 3