Showing retention factors for polyphenols in Kale, boiled, frozen with the process 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 - Kale, boiled, frozen / Kale, boiled, frozen, stored frozen | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol | 0.92 | 0.9 | 0.93 | 0.015 | 2 | 1 |
| Quercetin | 0.91 | 0.9 | 0.92 | 0.01 | 2 | 1 | |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | Ferulic acid | 0.85 | 0.74 | 0.96 | 0.11 | 2 | 1 |
| Sinapic acid | 0.96 | 0.96 | 0.96 | 0 | 2 | 1 | |
| p-Coumaric acid | 0.94 | 0.93 | 0.96 | 0.015 | 2 | 1 | |
| Caffeic acid | 0.97 | 0.96 | 0.99 | 0.015 | 2 | 1 | |