Showing retention factors for polyphenols in Potato, peeled, raw with the process steamed 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, peeled, raw / Potato, peeled, steamed
Flavonoids
Flavonols Quercetin 3-O-rutinoside 0.54 0.54 0.54 0 1 1
Quercetin 3-O-glucosyl-rhamnosyl-glucoside 0.56 0.56 0.56 0 1 1
Quercetin 3-O-diglucoside 0.54 0.54 0.54 0 1 1