Showing retention factors for Quercetin in Common cabbage [Unknown colour], raw with the process blanched Food Processing
Yield factor value: 1.0 (Cauliflower, blanched, 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 |
|---|---|---|---|---|
| 1.66 | 1.66 | 1.66 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
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
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.66 | Cabbage | Cabbage, blanching, 96°C, 3 min | 0.09 | 0.15 | mg/100 g fresh weight |