Showing retention factors for polyphenols in Potato, raw with the process boiled 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, boiled
Phenolic acids
Hydroxybenzoic acids Protocatechuic acid 0.64 0.64 0.64 0 1 1
Hydroxycinnamic acids Caffeic acid 0.47 0.28 0.7 0.13 10 1
5-Caffeoylquinic acid 0.67 0.58 0.81 0.075 10 1
mean RF value min max SD n # of references
 
Vegetables - Tubers - Potato, raw / Potato, boiled
Phenolic acids
Hydroxybenzoic acids Vanillic acid 0.57 0.36 0.76 0.16 3 1
Syringic acid 0.78 0.47 1.08 0.3 2 1
Hydroxycinnamic acids Ferulic acid 1.23 0.57 1.79 0.5 3 1
Sinapic acid 1.15 0.63 1.51 0.38 3 1
p-Coumaric acid 1.05 0.69 1.29 0.26 3 1
Caffeic acid 0.95 0.76 1.1 0.14 3 1