Showing retention factors for polyphenols in Cauliflower, raw with the process blanched 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, 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 |