Showing retention factors for Vanillic 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 |
|---|---|---|---|---|
| 0.57 | 0.36 | 0.76 | 0.16 | 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 |
|---|---|---|---|---|---|
| 0.59 | Potato raw peel | Potato boiled with peel | 1.1 | 0.82 | mg/100 g fresh weight |
| 0.36 | Potato raw peel | Potato boiled with peel | 1.6 | 0.73 | mg/100 g fresh weight |
| 0.76 | Potato raw peel | Potato boiled with peel | 1.0 | 0.96 | mg/100 g fresh weight |