Showing retention factors for Kaempferol 3-O-sophoroside in Broccoli, raw 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 |
|---|---|---|---|---|
| 0.15 | 0.15 | 0.15 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Price K.R., Casuscelli F., Colquhoun I.J., Rhodes M.J.C. (1998) Composition and content of flavonol glycosides in broccoli florets (Brassica olearacea) and their fate during cooking. Journal of the Science of Food and Agriculture 77:468-472
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.15 | Broccoli florets - Marathon - Raw | Broccoli florets - Marathon - Boiled (until soft for 15 min) | 16.6 | 2.3 | mg/100 g fresh weight |