Showing retention factors for polyphenols in Potato, peeled, raw with the process baked 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, baked | |||||||
|---|---|---|---|---|---|---|---|
| Phenolic acids | |||||||
| Hydroxycinnamic acids | 5-Caffeoylquinic acid | 0.7 | 0.42 | 1.12 | 0.2 | 8 | 1 |
| Caffeic acid | 8.13 | 0.1 | 46.14 | 17.01 | 6 | 1 | |
| 3-Caffeoylquinic acid | 1.16 | 0.03 | 3.77 | 1.42 | 5 | 1 | |
| 4-Caffeoylquinic acid | 0.58 | 0.04 | 1.14 | 0.33 | 8 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Tubers - Potato, peeled, raw / Potato, peeled, baked | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.7 | 0.56 | 0.8 | 0.067 | 8 | 1 |