Showing retention factors for polyphenols in Potato, peeled, 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
 
Vegetables - Tubers - Potato, peeled, raw / Potato, peeled, boiled
Flavonoids
Flavonols Quercetin 3-O-rutinoside 0.53 0.53 0.53 0 1 1
Quercetin 3-O-glucosyl-rhamnosyl-glucoside 0.36 0.36 0.36 0 1 1
Quercetin 3-O-diglucoside 0.35 0.35 0.35 0 1 1
Phenolic acids
Hydroxycinnamic acids 3-Caffeoylquinic acid 1.37 0.25 3.17 0.98 5 1
4-Caffeoylquinic acid 0.79 0.47 1.18 0.22 8 1
5-Caffeoylquinic acid 0.82 0.58 1.14 0.17 8 1
Caffeic acid 0.14 0.02 0.31 0.12 5 1
mean RF value min max SD n # of references
 
Vegetables - Tubers - Potato, peeled, raw / Potato, peeled, boiled
Polyphenols, total
Polyphenols, total Polyphenols, total 0.69 0.51 0.83 0.098 8 1