Showing retention factors for polyphenols in Potato, peeled, raw with the process fried 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, fried | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin 3-O-rutinoside | 0.44 | 0.44 | 0.44 | 0 | 1 | 1 |
| Quercetin 3-O-glucosyl-rhamnosyl-glucoside | 0.37 | 0.37 | 0.37 | 0 | 1 | 1 | |
| Quercetin 3-O-diglucoside | 0.39 | 0.39 | 0.39 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Tubers - Potato, peeled, raw / Potato, peeled, fried | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.64 | 0.64 | 0.64 | 0 | 1 | 1 |