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
1.15 0.63 1.51 0.38 3

Original Retention Factor Values used to Produce Mean

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)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
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