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