Showing retention factors for Polyphenols, total in Common cabbage [Red], raw with the process boiled Food Processing

Podsedek A., Sosnowska D., Redzynia M., Koziolkiewicz M. (2008) Effect of domestic cooking on the red cabbage hydrophilic antioxidants. International Journal of Food Science and Technology 43:1770-1777

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Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.39	Red cabbage	Red cabbage boiled for 20 min	171.36	68.71	mg/100 g fresh weight
0.51	Red cabbage	Red cabbage boiled for 20 min	171.36	90.45	mg/100 g fresh weight
0.55	Red cabbage	Red cabbage boiled for 10 min	171.36	97.02	mg/100 g fresh weight
0.59	Red cabbage	Red cabbage boiled for 20 min	134.73	81.18	mg/100 g fresh weight
0.65	Red cabbage	Red cabbage boiled for 10 min	134.73	90.18	mg/100 g fresh weight
0.45	Red cabbage	Red cabbage boiled for 20 min 1:2	134.73	62.0	mg/100 g fresh weight

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

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Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.82	Red cabbage	Red cabbage, Boiled, boiling water for 10 min	210.0	176.61	mg/100 g fresh weight