Showing retention factors for polyphenols in Olive, oil, virgin with the process stored at room temperature Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Oils - Oils - Fruit vegetable oils - Olive, oil, virgin / Olive, oil, virgin, stored at room temperature | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.55 | 0.17 | 1 | 0.3 | 30 | 1 |