Showing Publication (MATTILA 2007)
Mattila P., Hellstrom J. (2007) Phenolic acids in potatoes , vegetables , and some of their products. Journal of Food Composition and Analysis 20:152-160 PubMed (23790036)
Abbreviation: MATTILA 2007
Pubmed ID: 23790036
Food Processing
This publication was used to obtain 17 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.57 | Potato raw peel | Potato boiled with peel | 9.4 | 6.8 | mg/100 g fresh weight |
| 1.79 | Potato raw peel | Potato boiled with peel | 4.2 | 9.4 | mg/100 g fresh weight |
| 0.98 | Potato raw peel | Potato boiled with peel | 30.0 | 37.0 | mg/100 g fresh weight |
| 0.76 | Potato raw peel | Potato boiled with peel | 26.0 | 25.0 | mg/100 g fresh weight |
| 1.10 | Potato raw peel | Potato boiled with peel | 29.0 | 40.0 | mg/100 g fresh weight |
| 1.34 | Potato raw peel | Potato boiled with peel | 5.6 | 9.4 | mg/100 g fresh weight |
| 1.51 | Potato raw peel | Potato boiled with peel | 0.27 | 0.51 | mg/100 g fresh weight |
| 0.63 | Potato raw peel | Potato boiled with peel | 0.86 | 0.68 | mg/100 g fresh weight |
| 1.30 | Potato raw peel | Potato boiled with peel | 0.44 | 0.72 | mg/100 g fresh weight |
| 0.59 | Potato raw peel | Potato boiled with peel | 1.1 | 0.82 | mg/100 g fresh weight |
| 0.36 | Potato raw peel | Potato boiled with peel | 1.6 | 0.73 | mg/100 g fresh weight |
| 0.76 | Potato raw peel | Potato boiled with peel | 1.0 | 0.96 | mg/100 g fresh weight |
| 1.17 | Potato raw peel | Potato boiled with peel | 0.45 | 0.66 | mg/100 g fresh weight |
| 0.69 | Potato raw peel | Potato boiled with peel | 3.0 | 2.6 | mg/100 g fresh weight |
| 1.29 | Potato raw peel | Potato boiled with peel | 0.62 | 1.0 | mg/100 g fresh weight |
| 0.47 | Potato raw peel | Potato boiled with peel | 0.49 | 0.29 | mg/100 g fresh weight |
| 1.08 | Potato raw peel | Potato boiled with peel | 0.36 | 0.49 | mg/100 g fresh weight |