Showing retention factors for Polyphenols, total in Common cabbage [Unknown colour], raw with the process boiled Food Processing
Yield factor value: 0.98 (Red cabbage, boiled, FR / VK o.Z, 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 |
|---|---|---|---|---|
| 0.41 | 0.41 | 0.41 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Sultana B., Anwar F., Iqbal S. (2008) Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Journal of Food Science and Technology 43:560-567
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.41 | Cabbage (Brassica oleracea, var. Capitata) | Cabbage (Brassica oleracea, var. Capitata) - boiled for 5 min and drained | 223.2 | 95.2 | mg/100 g fresh weight |