Showing retention factors for Polyphenols, total in Common cabbage [Unknown colour], raw with the process blanched Food Processing

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
1.20	Cabbage	Cabbage, blanching, 96°C, 3 min	14.85	17.83	mg/100 g fresh weight

Jaiswal A.K., Gupta S., Abu-Ghannam N. (2012) Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chemistry 131:63-72

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Retention Factor	Food Before Processing	Food After Processing	Content Before Processing	Content After Processing	Units
0.43	Cabbage	Cabbage Blanching 80°C, 2 min	147.5	64.16	mg/100 g fresh weight
0.45	Cabbage	Cabbage Blanching 90°C, 2 min	147.5	66.96	mg/100 g fresh weight
0.47	Cabbage	Cabbage Blanching 95°C, 2 min	147.5	69.76	mg/100 g fresh weight
0.50	Cabbage	Cabbage Blanching 100°C, 2 min	147.5	74.34	mg/100 g fresh weight
0.63	Cabbage	Cabbage Blanching 80°C, 6 min	147.5	94.25	mg/100 g fresh weight
0.65	Cabbage	Cabbage Blanching 90°C, 6 min	147.5	96.31	mg/100 g fresh weight
0.69	Cabbage	Cabbage Blanching 95°C, 6 min	147.5	101.92	mg/100 g fresh weight
0.76	Cabbage	Cabbage Blanching 100°C, 6 min	147.5	112.83	mg/100 g fresh weight