Showing retention factors for polyphenols in Kale, blanched, canned with the process stored at room temperature

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

Vegetables - Cabbages - Kale, blanched, canned / Kale, blanched, canned, stored at room temperature
		mean RF value	min	max	SD	n	# of references

Flavonoids
Flavonols	Kaempferol	0.92	0.89	0.94	0.025	2	1
	Quercetin	0.93	0.89	0.96	0.035	2	1
Phenolic acids
Hydroxycinnamic acids	p-Coumaric acid	0.92	0.91	0.93	0.01	2	1
	Caffeic acid	0.95	0.95	0.96	0.005	2	1
	Ferulic acid	0.95	0.95	0.96	0.005	2	1
	Sinapic acid	0.94	0.9	0.97	0.035	2	1

Showing retention factors for polyphenols in Kale, blanched, canned with the process stored at room temperature Food Processing