Showing retention factors for Polyphenols, total in Maize [Purple] with the process baked Food Processing
Yield factor value: 0.9 (Corn fritters, deep fried in vegetable oil, BERGSTROM 1994_GAINS-AND-LOSSES)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.28 | 0.28 | 0.28 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Lopez-Martinez, L.X., Parkin, K.L., Garcia, H.S. (2011) Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas. Plant Foods for Human Nutrition 66:41-47 PubMed (21327968)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.28 | Corn | Maize purple, Tortilla | 1760.4 | 562.6 | mg/100 g fresh weight |