Showing retention factors for polyphenols in Kale, raw with the process blanched Food Processing

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

mean RF value min max SD n # of references
 
Vegetables - Cabbages - Kale, raw / Kale, blanched
Flavonoids
Flavonols Kaempferol 0.4 0.4 0.4 0 1 1
Quercetin 0.43 0.43 0.43 0 1 1
Phenolic acids
Hydroxycinnamic acids Ferulic acid 0.35 0.35 0.35 0 1 1
Sinapic acid 0.53 0.53 0.53 0 1 1
p-Coumaric acid 0.47 0.47 0.47 0 1 1
Caffeic acid 0.57 0.57 0.57 0 1 1
mean RF value min max SD n # of references
 
Vegetables - Cabbages - Kale, raw / Kale, blanched
Polyphenols, total
Polyphenols, total Polyphenols, total 0.59 0.59 0.59 0 1 1