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-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
Quercetin 3-O-rutinoside 0.44 0.44 0.44 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