Showing Publication (SIKORA 2008)
Sikora E., Cieslik E., Leszczynska T., Filipiak-Florkiewicz A., Pisulewski P.M. (2008) The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing. Food Chemistry 107:55-9
Abbreviation: SIKORA 2008
Food Processing
This publication was used to obtain 10 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.21 | Kale | Kale, boiled | 773.0 | 211.0 | mg/100 g fresh weight |
| 0.83 | Broccoli | Broccoli, boiled for 12-15 min, until ready for consumption, at a temperature of around 100°C | 289.0 | 217.0 | mg/100 g fresh weight |
| 0.90 | Broccoli | Broccoli - blanched at a temperature of 80°C for 3 min | 289.0 | 236.0 | mg/100 g fresh weight |
| 0.70 | White cauliflower | White cauliflower, boiled boiled for 12-15 min until ready for consumption, at 100°C | 145.0 | 102.0 | mg/100 g fresh weight |
| 0.71 | Green cauliflower | Green cauliflower, boiled for 12-15 min until ready for consumption, at 100°C | 144.0 | 103.0 | mg/100 g fresh weight |
| 0.68 | White cauliflower | White cauliflower, blanched at a temperature of 80°C for 3 min | 145.0 | 100.0 | mg/100 g fresh weight |
| 0.86 | Green cauliflower | Green cauliflower, blanched at a temperature of 80°C for 3 min | 144.0 | 124.0 | mg/100 g fresh weight |
| 0.61 | Brussels sprouts | Brussels sprouts, boiled for 12-15 min, until ready for consumption, at a temperature of around 100°C | 331.0 | 197.0 | mg/100 g fresh weight |
| 0.72 | Brussels sprouts | Brussels sprouts, blanched at a temperature of 80°C for 3 min | 331.0 | 232.0 | mg/100 g fresh weight |
| 0.59 | Kale | Kale blanched | 773.0 | 571.0 | mg/100 g fresh weight |