Showing retention factors for Polyphenols, total in Cashew nut, raw with the process roasted Food Processing
Yield factor value: 0.96 (Cashew nut, raw, roasted, USDA_2010_SR23)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 3.29 | 1.45 | 5.12 | 1.83 | 2 |
Original Retention Factor Values used to Produce Mean
Chandrasekara N., Shahidi F. (2011) Antioxidative potential of cashew phenolics in food and biological model systems as affected by roasting. Food Chemistry 129:1388-1396
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.45 | Cashew nuts | Cashew nuts roasted in a oven at 70°C for 6 h, low temperature roasting | 349.81 | 526.88 | mg/100 g fresh weight |
| 5.12 | Cashew nuts | Cashew nuts roasted in a oven at 130°C for 33 min, high temperature roasting | 349.81 | 1858.85 | mg/100 g fresh weight |