Showing retention factors for Caffeic acid 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 |
|---|---|---|---|---|
| 0.95 | 0.95 | 0.96 | 5.00e-03 | 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 |
|---|---|---|---|---|---|
| 0.95 | Canned kale - From cut raw material - 0 months storage | Canned kale - From cut raw material - 12 months storage | 11.73 | 11.19 | mg/100 g fresh weight |
| 0.96 | Canned kale - From ground raw material - 0 months storage | Canned kale - From ground raw material - 12 months storage | 12.2 | 11.78 | mg/100 g fresh weight |