Showing retention factors for polyphenols in Kale, 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 - Kale, raw / Kale, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin | 0.26 | 0.26 | 0.26 | 0 | 1 | 1 |
| Kaempferol | 0.24 | 0.24 | 0.24 | 0 | 1 | 1 | |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | Sinapic acid | 0.25 | 0.25 | 0.25 | 0 | 1 | 1 |
| p-Coumaric acid | 0.14 | 0.14 | 0.14 | 0 | 1 | 1 | |
| Caffeic acid | 0.28 | 0.28 | 0.28 | 0 | 1 | 1 | |
| Ferulic acid | 0.19 | 0.19 | 0.19 | 0 | 1 | 1 | |