Showing retention factors for Kaempferol in foods with the process stored at room temperature Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Kaempferol | |||||||
|---|---|---|---|---|---|---|---|
| Non-alcoholic beverages | |||||||
| Fruit juices - Pome juices | Apple [Dessert], pure juice | 1.66 | 1 | 2.62 | 0.69 | 4 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Kaempferol | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Kale, blanched, canned | 0.92 | 0.89 | 0.94 | 0.025 | 2 | 1 |
| Fruit vegetables | Tomato, paste, pasteurized | 0.84 | 0.6 | 0.98 | 0.16 | 6 | 1 |