Showing retention factors for polyphenols in Broccoli, raw with the process fried 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, fried | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol | 0.41 | 0.41 | 0.41 | 0 | 1 | 1 |
| Quercetin | 0.21 | 0.21 | 0.21 | 0 | 1 | 1 | |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | Caffeic acid | 0.83 | 0.83 | 0.83 | 0 | 1 | 1 |
| Ferulic acid | 0.24 | 0.24 | 0.24 | 0 | 1 | 1 | |
| Sinapic acid | 0.48 | 0.48 | 0.48 | 0 | 1 | 1 | |
| 5-Caffeoylquinic acid | 0.37 | 0.37 | 0.37 | 0 | 1 | 1 | |