Yield factor value:
1.0
(Cauliflower, boiled FR / TK 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 |
| 0.63 |
0.49 |
0.71 |
0.10 |
3 |
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 |
| 0.70 |
White cauliflower |
White cauliflower, boiled boiled for 12-15 min until ready for consumption, at 100°C |
145.0 |
102.0 |
mg/100 g fresh weight |
| 0.71 |
Green cauliflower |
Green cauliflower, boiled for 12-15 min until ready for consumption, at 100°C |
144.0 |
103.0 |
mg/100 g fresh weight |
Sultana B., Anwar F., Iqbal S. (2008) Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Journal of Food Science and Technology 43:560-567
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.49 |
Cauliflower (Brassica oleracea, var. Botrytis) |
Cauliflower (Brassica oleracea, var. Botrytis) - boiled for 5 min and drained |
217.6 |
108.5 |
mg/100 g fresh weight |