Showing retention factors for Anthocyanins, total in Common cabbage [Red], raw with the process steamed Food Processing
Yield factor value: 0.94 (Red cabbage, steamed, AB, DE, 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 |
|---|---|---|---|---|
| 0.74 | 0.69 | 0.79 | 0.05 | 2 |
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 |
|---|---|---|---|---|---|
| 0.69 | Red cabbage | Red cabbage steamed over boiling water for 20 min | 85.08 | 62.82 | mg/100 g fresh weight |
| 0.79 | Red cabbage | Red cabbage steamed over boiling water for 5 min | 85.08 | 71.71 | mg/100 g fresh weight |