Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Flavonoids - Flavonols - Quercetin
Vegetables
Cabbages Broccoli, blanched 0.44 0.23 0.65 0.21 2 1
Cauliflower, blanched 0.47 0.38 0.56 0.09 2 1
Common cabbage [Unknown colour], blanched 0.85 0.8 0.9 0.05 2 1