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 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
5-Caffeoylquinic acid 0.7 0.42 1.12 0.2 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