Showing retention factors for Polyphenols, total in foods with the process baked

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

Polyphenols, total - Polyphenols, total - Polyphenols, total
		mean RF value	min	max	SD	n	# of references

Cereals and cereal products
Cereals	Maize [Blue]	0.52	0.52	0.52	0	1	1
	Maize [White]	0.57	0.57	0.57	0	1	1
	Maize [Purple]	0.28	0.28	0.28	0	1	1
	Common wheat, whole grain flour with bran	0.72	0.71	0.74	0.015	2	1
	Common wheat, whole grain flour	0.62	0.62	0.62	0	1	1
	Maize [Red]	0.46	0.46	0.46	0	1	1
Vegetables
Fruit vegetables	Tomato, whole, raw	1.06	0.92	1.21	0.14	2	1
Tubers	Potato, peeled, raw	0.7	0.56	0.8	0.067	8	1

Showing retention factors for Polyphenols, total in foods with the process baked Food Processing