Yield factor value:
0.87
(Broccoli, chopping, cooked by microwaves in water,
PECOT 1956_USDA-AH-102)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value |
Min |
Max |
SD |
n |
| 0.51 |
0.24 |
1.02 |
0.26 |
6 |
Original Retention Factor Values used to Produce Mean
Zhang D., Hamauzu Y. (2004) Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry 88:503-509
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.46 |
Brocoli - Florets |
Brocoli - Florets - Boiled microwave - 60 s at 600 W |
34.5 |
18.5 |
mg/100 g fresh weight |
| 0.39 |
Brocoli - Florets |
Brocoli - Florets - Boiled microwave - 90 s at 600 W |
34.5 |
15.5 |
mg/100 g fresh weight |
| 0.33 |
Brocoli - Florets |
Brocoli - Florets - Boiled microwave - 120 s at 600 W |
34.5 |
13.2 |
mg/100 g fresh weight |
| 0.24 |
Brocoli - Florets |
Brocoli - Florets - Boiled microwave - 300 s at 600 W |
34.5 |
9.8 |
mg/100 g fresh weight |
| 0.60 |
Brocoli - Florets |
Brocoli - Florets - Boiled microwave - 30 s at 600 W |
34.5 |
24.1 |
mg/100 g fresh weight |
Turkmen N., Sari F., Velioglu Y.S. (2005) The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 93:713-718
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 1.02 |
Broccoli - Fresh - Edible parts |
Broccoli - Microwave 1 min - Edible parts |
132.47 |
155.7 |
mg/100 g fresh weight |