Showing retention factors for Quercetin in Kale, blanched, canned with the process stored at room temperature Food Processing

Yield factor value: 1.0 (Any food, stored at room temperature, UNSPECIFIED)

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

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.93 0.89 0.96 0.04 2

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
0.96 Canned kale - From cut raw material - 0 months storage Canned kale - From cut raw material - 12 months storage 2.33 2.24 mg/100 g fresh weight
0.89 Canned kale - From ground raw material - 0 months storage Canned kale - From ground raw material - 12 months storage 2.7 2.42 mg/100 g fresh weight