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