Showing retention factors for Polyphenols, total in Cauliflower, raw with the process blanched 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

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Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.68	White cauliflower	White cauliflower, blanched at a temperature of 80°C for 3 min	145.0	100.0	mg/100 g fresh weight
0.86	Green cauliflower	Green cauliflower, blanched at a temperature of 80°C for 3 min	144.0	124.0	mg/100 g fresh weight

Puuponen-Pimia R., Hakkinen S.T., Aarni M., Suortti T., Lampi A.M., Eurola M., Piironen V., Nuutila A.M., Oksman-Caldentey K.M. (2003) Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture 83:1389-1402

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Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.77	Cauliflower	Cauliflower, blanching, 96°C, 3 min	44.4	34.3	mg/100 g fresh weight

Volden J., Bengtsson G.B., Wicklund T. (2009) Glucosinolates, L-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp botrytis); effects of long-term freezer storage. Food Chemistry 112:967-976

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Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.87	Cauliflower	Cauliflower, Blanched	66.6	58.4	mg/100 g fresh weight
0.84	Cauliflower	Cauliflower, Blanched	63.5	53.4	mg/100 g fresh weight
0.90	Cauliflower	Cauliflower, Blanched	74.2	66.8	mg/100 g fresh weight
0.97	Cauliflower	Cauliflower, Blanched	71.8	69.7	mg/100 g fresh weight
0.79	Cauliflower	Cauliflower, Blanched	146.0	116.0	mg/100 g fresh weight