Showing retention factors for polyphenols in Chestnut, raw with the process roasted 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, roasted | |||||||
|---|---|---|---|---|---|---|---|
| Phenolic acids | |||||||
| Hydroxybenzoic acids | Gallic acid | 2.07 | 0.71 | 4.96 | 1.21 | 11 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Seeds - Nuts - Chestnut, raw / Chestnut, roasted | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 1.58 | 1.25 | 1.9 | 0.19 | 11 | 1 |