Showing retention factors for Ferulic acid in Broccoli, raw with the process fried Food Processing
Yield factor value: 0.75 (Carrot, fried, BERGSTROM 1994_GAINS-AND-LOSSES)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.24 | 0.24 | 0.24 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Miglio C., Chiavaro E., Visonti A. Fogliano V., Pellegrini N. (2008) Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of Agricultural and Food Chemistry 56:139-147 PubMed (18069785)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.24 | Broccoli (Brassica oleracea, var. Botrytis caput L.) | Broccoli (Brassica oleracea, var. Botrytis caput L.) - Fried | 0.51 | 0.16 | mg/100 g fresh weight |