Showing retention factors for Polyphenols, total in Broccoli, frozen with the process boiled Food Processing
Yield factor value: 1.11 (Broccoli, boiled, FR m.S, edible part, BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 2.83 | 2.83 | 2.83 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Gawlik-Dziki U. (2008) Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets. Food Chemistry 109:393-401
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 2.83 | Broccoli frozen | Broccoli boiled in 100 ml of distilled water for 5 min | 100.0 | 255.0 | mg/100 g fresh weight |