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, blanched
Flavonoids
Flavonols Quercetin 2.39 2.39 2.39 0 1 1
Kaempferol 2.64 2.64 2.64 0 1 1
mean RF value min max SD n # of references
 
Vegetables - Cabbages - Cauliflower, raw / Cauliflower, blanched
Polyphenols, total
Polyphenols, total Polyphenols, total 0.83 0.68 0.97 0.083 8 3
mean RF value min max SD n # of references
 
Vegetables - Cabbages - Cauliflower, raw / Cauliflower, blanched
Flavonoids
Anthocyanins Anthocyanins, total 0.22 0.09 0.35 0.11 3 1