Showing retention factors for Kaempferol in foods with the process frozen, stored frozen Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Kaempferol | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Cauliflower, blanched | 0.26 | 0.17 | 0.34 | 0.085 | 2 | 1 |
| Broccoli, blanched | 0.55 | 0.26 | 0.83 | 0.28 | 2 | 1 | |