Showing retention factors for Ferulic acid in Kale, raw with the process blanched Food Processing
Yield factor value: 0.8 (Kale, boiled, VMI, NL, 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 |
|---|---|---|---|---|
| 0.35 | 0.35 | 0.35 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Korus A., Lisiewska Z. (2012) Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves. Food Chemistry 129:149-154
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.35 | Kale - Raw | Kale - Blanched - 2.5 min at 96-98°C | 240.44 | 107.67 | mg/100 g fresh weight |