Showing retention factors for polyphenols in Potato, raw with the process microwaved Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Tubers - Potato, raw / Potato, microwaved | |||||||
|---|---|---|---|---|---|---|---|
| Phenolic acids | |||||||
| Hydroxybenzoic acids | Protocatechuic acid | 0.6 | 0.24 | 0.9 | 0.19 | 8 | 1 |