Showing retention factors for Polyphenols, total in Barley, raw, hulled with the process microwaved Food Processing

Yield factor value: 0.93 (Potato, not-peeled, cooked by microwave, 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
0.57 0.46 0.70 0.06 8

Original Retention Factor Values used to Produce Mean

Sharma, P., Gujral, H.S. (2011) Effect of sand roasting and microwave cooking on antioxidant activity of barley. Food Research International 44:235-240
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.70 Hulled barley Hulled barley - Microwaved 307.01 232.1 mg/100 g fresh weight
0.58 Hulled barley Hulled barley - Microwaved 312.22 196.7 mg/100 g fresh weight
0.58 Hulled barley Hulled barley - Microwaved 341.43 215.1 mg/100 g fresh weight
0.52 Hulled barley Hulled barley - Microwaved 348.86 198.5 mg/100 g fresh weight
0.61 Hulled barley Hulled barley - Microwaved 358.72 236.4 mg/100 g fresh weight
0.58 Hulled barley Hulled barley - Microwaved 344.29 216.9 mg/100 g fresh weight
0.46 Hulled barley Hulled barley - Microwaved 444.05 223.8 mg/100 g fresh weight
0.55 Hulled barley Hulled barley - Microwaved 417.77 251.5 mg/100 g fresh weight