Showing retention factors for Anthocyanins, total in Cauliflower, raw with the process blanched Food Processing
Yield factor value: 1.0 (Cauliflower, blanched, 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 |
|---|---|---|---|---|
| 0.22 | 0.09 | 0.35 | 0.11 | 3 |
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 |
|---|---|---|---|---|---|
| 0.09 | Cauliflower (B. oleracea L. var. botrytis)/cv 141 | Cauliflower (B. oleracea L. var. botrytis)/cv 141 - blanched in boiling tap water for 2 min (ratio 1:10 w/w) | 7.72 | 0.77 | mg/100 g fresh weight |
| 0.35 | Cauliflower (B. oleracea L. var. botrytis)/cv 141 | Cauliflower (B. oleracea L. var. botrytis)/cv 141 - blanched in boiling tap water for 2 min (ratio 1:10 w/w) | 4.01 | 1.42 | mg/100 g fresh weight |
| 0.23 | Cauliflower (B. oleracea L. var. botrytis)/cv 141 | Cauliflower (B. oleracea L. var. botrytis)/cv 141 - blanched in boiling tap water for 2 min (ratio 1:10 w/w) | 1.81 | 0.43 | mg/100 g fresh weight |