Showing retention factors for Polyphenols, total in Common cabbage [Red], raw with the process blanched Food Processing
Yield factor value: 0.98 (Red cabbage, boiled, FR / VK o.Z, BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.55 | 0.55 | 0.55 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
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
| 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 |