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

Yield factor value: 0.94 (Red cabbage, steamed, AB, DE, BERGSTROM 1994_GAINS-AND-LOSSES)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.87 0.77 0.95 0.07 5

Original Retention Factor Values used to Produce Mean

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
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.77 Red cabbage Red cabbage steamed over boiling water for 20 min 171.36 140.39 mg/100 g fresh weight
0.84 Red cabbage Red cabbage steamed over boiling water for 5 min 171.36 154.15 mg/100 g fresh weight
0.85 Red cabbage Red cabbage steamed over boiling water for 20 min 134.73 123.09 mg/100 g fresh weight
0.95 Red cabbage Red cabbage steamed over boiling water for 5 min 134.73 137.07 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
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.95 Red cabbage Red cabbage, Steamed, boiling water for 10 min under a lid 210.0 214.2 mg/100 g fresh weight