Showing retention factors for polyphenols in Cauliflower, raw with the process boiled 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, boiled
Flavonoids
Flavanones Naringenin 0 0 0 0 1 1
Flavones Luteolin 0.74 0.74 0.74 0 1 1
Flavonols Kaempferol 0.91 0.91 0.91 0 1 1
Quercetin 0.7 0.7 0.7 0 1 1
Quercetin 3-O-rutinoside 0.08 0.08 0.08 0 1 1
Phenolic acids
Hydroxycinnamic acids Caffeic acid 0.6 0.6 0.6 0 1 1
Ferulic acid 0.57 0.57 0.57 0 1 1
Sinapic acid 0.39 0.39 0.39 0 1 1
p-Coumaric acid 0.77 0.77 0.77 0 1 1
5-Caffeoylquinic acid 1.01 1.01 1.01 0 1 1
mean RF value min max SD n # of references
 
Vegetables - Cabbages - Cauliflower, raw / Cauliflower, boiled
Polyphenols, total
Polyphenols, total Polyphenols, total 0.63 0.49 0.71 0.1 3 2