Yield factor value:
1.11
(Broccoli, boiled, FR m.S, edible part,
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 |
| 0.86 |
0.83 |
0.90 |
0.04 |
2 |
Original Retention Factor Values used to Produce Mean
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 |
| 0.90 |
Broccoli |
Broccoli - blanched at a temperature of 80°C for 3 min |
289.0 |
236.0 |
mg/100 g fresh weight |
Mrkic V., Cocci E., dalla Rosa M., Sacchetti G. (2006) Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.). Journal of the Science of Food and Agriculture 86:1559-1566
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.83 |
Broccoli (Brassica oleracea L. var. Italica) florets - Fresh |
Broccoli (Brassica oleracea L. var. Italica) florets - Blanched for 3 min |
45.76 |
34.47 |
mg/100 g fresh weight |