Showing retention factors for Polyphenols, total in Brussel sprouts, raw with the process blanched Food Processing
Yield factor value: 1.03 (Brussels sprouts, boiled, DE AB, BERGSTROM 1994_GAINS-AND-LOSSES)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.72 | 0.72 | 0.72 | 0.00 | 1 |
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 |
|---|---|---|---|---|---|
| 0.72 | Brussels sprouts | Brussels sprouts, blanched at a temperature of 80°C for 3 min | 331.0 | 232.0 | mg/100 g fresh weight |