Showing retention factors for Ferulic acid in Kale, blanched, frozen with the process stored frozen Food Processing
Yield factor value: 1.0 (Any food, stored frozen, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.84 | 0.82 | 0.87 | 0.03 | 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 |
|---|---|---|---|---|---|
| 0.82 | Frozen kale - Blanched - 0 months storage at - 20°C | Frozen kale - Blanched - 12 months storage at - 20°C | 107.54 | 88.3 | mg/100 g fresh weight |
| 0.87 | Frozen kale - Blanched - 0 months storage at - 30°C | Frozen kale - Blanched - 12 months storage at - 30°C | 107.03 | 93.42 | mg/100 g fresh weight |