Showing Publication (ZHANG 2004_02)
Zhang D., Hamauzu Y. (2004) Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry 88:503-509
Abbreviation: ZHANG 2004_02
Food Composition
This publication was used to obtain 1 food polyphenol content value.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 34.50 mg/100 g FW | Brocoli - Florets | no | 1 |
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 |
|---|---|---|---|---|---|
| 0.58 | Brocoli - Florets | Brocoli - Florets - Boiled conventional - 60 s | 34.5 | 18.1 | mg/100 g fresh weight |
| 0.48 | Brocoli - Florets | Brocoli - Florets - Boiled conventional - 90 s | 34.5 | 15.2 | mg/100 g fresh weight |
| 0.42 | Brocoli - Florets | Brocoli - Florets - Boiled conventional - 120 s | 34.5 | 13.2 | mg/100 g fresh weight |
| 0.31 | Brocoli - Florets | Brocoli - Florets - Boiled conventional - 300 s | 34.5 | 9.7 | mg/100 g fresh weight |
| 0.46 | Brocoli - Florets | Brocoli - Florets - Boiled microwave - 60 s at 600 W | 34.5 | 18.5 | mg/100 g fresh weight |
| 0.39 | Brocoli - Florets | Brocoli - Florets - Boiled microwave - 90 s at 600 W | 34.5 | 15.5 | mg/100 g fresh weight |
| 0.33 | Brocoli - Florets | Brocoli - Florets - Boiled microwave - 120 s at 600 W | 34.5 | 13.2 | mg/100 g fresh weight |
| 0.24 | Brocoli - Florets | Brocoli - Florets - Boiled microwave - 300 s at 600 W | 34.5 | 9.8 | mg/100 g fresh weight |
| 0.60 | Brocoli - Florets | Brocoli - Florets - Boiled microwave - 30 s at 600 W | 34.5 | 24.1 | mg/100 g fresh weight |
| 0.75 | Brocoli - Florets | Brocoli - Florets - Boiled conventional - 30 s | 34.5 | 23.6 | mg/100 g fresh weight |