Showing retention factors for Anthocyanins, total in Common cabbage [Red], raw with the process boiled Food Processing

Yield factor value: 0.98 (Red cabbage, boiled, FR / VK o.Z, 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
0.52 0.39 0.72 0.13 4

Original Retention Factor Values used to Produce Mean

Podsedek A., Sosnowska D., Redzynia M., Koziolkiewicz M. (2008) Effect of domestic cooking on the red cabbage hydrophilic antioxidants. International Journal of Food Science and Technology 43:1770-1777
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.42 Red cabbage Red cabbage boiled for 20 min 85.08 36.76 mg/100 g fresh weight
0.54 Red cabbage Red cabbage boiled for 20 min 85.08 47.3 mg/100 g fresh weight
0.72 Red cabbage Red cabbage boiled for 10 min 85.08 63.31 mg/100 g fresh weight
0.39 Red cabbage Red cabbage, boiled 59.76 23.81 mg/100 g fresh weight