Volden J., Borge G.I.A., Bengtsson G.B., Hansen M., Thygesen I.E., Wicklund T. (2008) Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp capitata f. rubra). Food Chemistry 109:595-605

Abbreviation: VOLDEN 2008

Food Processing

This publication was used to obtain 3 retention factor values.

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.55 Red cabbage Red cabbage, Blanched, boiling water for 3 min 210.0 119.7 mg/100 g fresh weight
0.82 Red cabbage Red cabbage, Boiled, boiling water for 10 min 210.0 176.61 mg/100 g fresh weight
0.95 Red cabbage Red cabbage, Steamed, boiling water for 10 min under a lid 210.0 214.2 mg/100 g fresh weight