Showing retention factors for polyphenols in Broccoli, blanched with the process frozen, stored frozen 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, blanched / Broccoli, blanched, frozen, stored frozen | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol | 0.55 | 0.26 | 0.83 | 0.28 | 2 | 1 |
| Quercetin | 0.44 | 0.23 | 0.65 | 0.21 | 2 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Cabbages - Broccoli, blanched / Broccoli, blanched, frozen, stored frozen | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.9 | 0.83 | 0.97 | 0.07 | 2 | 1 |