Showing retention factors for Polyphenols, total in Broccoli, raw with the process boiled Food Processing

Sikora E., Cieslik E., Leszczynska T., Filipiak-Florkiewicz A., Pisulewski P.M. (2008) The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing. Food Chemistry 107:55-9

---

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.83	Broccoli	Broccoli, boiled for 12-15 min, until ready for consumption, at a temperature of around 100°C	289.0	217.0	mg/100 g fresh weight

Zhang D., Hamauzu Y. (2004) Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry 88:503-509

---

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.58	Brocoli - Florets	Brocoli - Florets - Boiled conventional - 60 s	34.5	18.1	mg/100 g fresh weight
0.48	Brocoli - Florets	Brocoli - Florets - Boiled conventional - 90 s	34.5	15.2	mg/100 g fresh weight
0.42	Brocoli - Florets	Brocoli - Florets - Boiled conventional - 120 s	34.5	13.2	mg/100 g fresh weight
0.31	Brocoli - Florets	Brocoli - Florets - Boiled conventional - 300 s	34.5	9.7	mg/100 g fresh weight
0.75	Brocoli - Florets	Brocoli - Florets - Boiled conventional - 30 s	34.5	23.6	mg/100 g fresh weight

Gawlik-Dziki U. (2008) Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets. Food Chemistry 109:393-401

---

Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.65	Broccoli	Broccoli, florets boiled for 10 min	270.0	160.0	mg/100 g fresh weight