Showing retention factors for Anthocyanins, total in Common cabbage [Red], raw with the process microwaved Food Processing
Yield factor value: 0.93 (Potato, not-peeled, cooked by microwave, USDA_2010_SR23)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.88 | 0.88 | 0.88 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Lo Scalzo R., Genna A., Branca F., Chedin M., Chassaigne H. (2008) Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments. Food Chemistry 107:136-44
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.88 | Red cabbage | Red cabbage, microwaved by steam vapour for 2 min | 3.28 | 3.13 | mg/100 g fresh weight |