Showing retention factors for Anthocyanins, total in Common cabbage [Red], 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 |
|---|---|---|---|---|
| 0.19 | 0.19 | 0.19 | 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 |
|---|---|---|---|---|---|
| 0.19 | Red cabbage | Red cabbage, boiled for 12 min in 0.5% NaCl | 3.28 | 0.65 | mg/100 g fresh weight |