Showing retention factors for polyphenols in Carrot, raw with the process fried

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Vegetables - Root vegetables - Carrot, raw / Carrot, fried
		mean RF value	min	max	SD	n	# of references

Phenolic acids
Hydroxycinnamic acids	5-Caffeoylquinic acid	0.05	0.05	0.05	0	1	1
	p-Coumaric acid	0.89	0.89	0.89	0	1	1
	Caffeic acid	1.22	1.22	1.22	0	1	1

Vegetables - Root vegetables - Carrot, raw / Carrot, fried
		mean RF value	min	max	SD	n	# of references

Polyphenols, total
Polyphenols, total	Polyphenols, total	1.39	0.89	1.89	0.5	2	2

Showing retention factors for polyphenols in Carrot, raw with the process fried Food Processing