Showing retention factors for polyphenols in Potato [Purple], raw with the process baked 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 [Purple], raw / Potato [Purple], baked | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin | 1.09 | 0.27 | 1.63 | 0.59 | 3 | 1 |