Showing retention factors for Protocatechuic acid in Potato, raw with the process boiled Food Processing
Yield factor value: 0.8 (Potato, with peel, boiled FR/Oz/M.s, edible part, BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.64 | 0.64 | 0.64 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Barba A.A., Calabretti A., d'Amore M., Piccinelli A.L., Rastrelli L. (2008) Phenolic constituents levels in cv. Agria potato under microwave processing. LWT-Food Science and Technology 41:1919-1926
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.64 | Potatoes - Not-peeled - Raw | Potato, Not-peeled Boiled 600'' | 10.25 | 8.24 | mg/100 g fresh weight |