Showing retention factors for polyphenols in Chestnut, 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 | ||
| Seeds - Nuts - Chestnut, raw / Chestnut, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Phenolic acids | |||||||
| Hydroxybenzoic acids | Gallic acid | 1.44 | 0.55 | 3.39 | 1.01 | 11 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Seeds - Nuts - Chestnut, raw / Chestnut, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.82 | 0.66 | 0.96 | 0.081 | 11 | 1 |