Showing retention factors for polyphenols in Potato, peeled, raw with the process microwaved 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, microwaved
Flavonoids
Flavonols Quercetin 3-O-rutinoside 0.38 0.38 0.38 0 1 1
Quercetin 3-O-glucosyl-rhamnosyl-glucoside 0.39 0.39 0.39 0 1 1
Quercetin 3-O-diglucoside 0.41 0.41 0.41 0 1 1
Phenolic acids
Hydroxycinnamic acids 3-Caffeoylquinic acid 0.51 0.05 1.5 0.58 4 1
4-Caffeoylquinic acid 0.8 0.42 1.82 0.44 7 1
5-Caffeoylquinic acid 0.79 0.22 1.38 0.31 8 1
Caffeic acid 6.08 0.43 31.57 11.4 6 1
mean RF value min max SD n # of references
 
Vegetables - Tubers - Potato, peeled, raw / Potato, peeled, microwaved
Polyphenols, total
Polyphenols, total Polyphenols, total 0.8 0.61 0.96 0.11 8 1