Showing retention factors for polyphenols in Kale [Curly], raw with the process stored refrigerated 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 [Curly], raw / Kale [Curly], raw, stored refrigerated | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol | 1.06 | 1 | 1.13 | 0.053 | 3 | 1 |
| Quercetin | 0.99 | 0.96 | 1.04 | 0.038 | 3 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Cabbages - Kale [Curly], raw / Kale [Curly], raw, stored refrigerated | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 1.04 | 1.03 | 1.04 | 0.0047 | 3 | 1 |