Showing retention factors for polyphenols in Cauliflower, raw with the process steamed Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Cabbages - Cauliflower, raw / Cauliflower, steamed | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavanones | Naringenin | 1.17 | 1.17 | 1.17 | 0 | 1 | 1 |
| Flavones | Luteolin | 1.32 | 1.32 | 1.32 | 0 | 1 | 1 |
| Flavonols | Kaempferol | 0.66 | 0.66 | 0.66 | 0 | 1 | 1 |
| Quercetin | 1.5 | 1.5 | 1.5 | 0 | 1 | 1 | |
| Quercetin 3-O-rutinoside | 0.76 | 0.76 | 0.76 | 0 | 1 | 1 | |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | Caffeic acid | 1.04 | 1.04 | 1.04 | 0 | 1 | 1 |
| Ferulic acid | 0.93 | 0.93 | 0.93 | 0 | 1 | 1 | |
| Sinapic acid | 0.62 | 0.62 | 0.62 | 0 | 1 | 1 | |
| p-Coumaric acid | 1.02 | 1.02 | 1.02 | 0 | 1 | 1 | |
| 5-Caffeoylquinic acid | 1.84 | 1.84 | 1.84 | 0 | 1 | 1 | |