Showing retention factors for polyphenols in Peanut, dehulled with the process roasted Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Seeds - Nuts - Peanut, dehulled / Peanut, dehulled, roasted | |||||||
|---|---|---|---|---|---|---|---|
| Phenolic acids | |||||||
| Hydroxycinnamic acids | p-Coumaric acid | 3.11 | 1 | 5.94 | 1.39 | 12 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Seeds - Nuts - Peanut, dehulled / Peanut, dehulled, roasted | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.95 | 0.86 | 1.11 | 0.068 | 14 | 2 |