Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Vegetables - Cabbages - Kale, blanched, frozen / Kale, blanched, frozen, stored frozen
Flavonoids
Flavonols Kaempferol 0.95 0.94 0.96 0.01 2 1
Quercetin 0.88 0.86 0.9 0.02 2 1
Phenolic acids
Hydroxycinnamic acids Caffeic acid 0.91 0.9 0.92 0.01 2 1
Ferulic acid 0.84 0.82 0.87 0.025 2 1
Sinapic acid 0.92 0.9 0.94 0.02 2 1
p-Coumaric acid 0.97 0.96 0.98 0.01 2 1