Showing retention factors for Kaempferol in Kale [Curly], raw with the process stored refrigerated Food Processing
Yield factor value: 1.0 (Any food, stored refrigerated, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.06 | 1.00 | 1.13 | 0.05 | 3 |
Original Retention Factor Values used to Produce Mean
Hagen S.F., Borge G.I.A., Solhaug K.A., Bengtsson G.B. (2009) Effect of cold storage and harvest date on bioactive compounds in curly kale (Brassica oleracea L. var. acephala). Postharvest Biology and Technology 51:36-42
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.13 | Curly kale - B. oleracea L. var. acephala | Curly kale - B. oleracea L. var. acephala - Stored in darkness at 1°C for 3 week (delayed harvest = 0 week) | 53.3 | 60.3 | mg/100 g fresh weight |
| 1.06 | Curly kale - B. oleracea L. var. acephala | Curly kale - B. oleracea L. var. acephala - Stored in darkness at 1°C for 6 week (delayed harvest = 0 week) | 53.3 | 57.03 | mg/100 g fresh weight |
| 1.00 | Curly kale - B. oleracea L. var. acephala | Curly kale - B. oleracea L. var. acephala - Stored in darkness at 1°C for 3 week (delayed harvest = 3 week) | 56.41 | 56.72 | mg/100 g fresh weight |