Showing retention factors for Polyphenols, total in Peanut, dehulled with the process roasted Food Processing

Yield factor value: 0.95 (Peanuts dry-roasted (DR), 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
0.95 0.86 1.11 0.07 14

Original Retention Factor Values used to Produce Mean

Talcott S.T., Passeretti S., Duncan C.E., Gorbet D.W. (2005) Polyphenolic content and sensory properties of normal and high oleic acid peanuts. Food Chemistry 90:379-388
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.91 Peanuts - Raw, Skin removed - High oleic acid - UF00620 Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - UF00620 109.0 105.0 mg/100 g fresh weight
1.00 Peanuts - Raw, Skin removed - High oleic acid - UF98515 Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - UF98515 91.6 96.8 mg/100 g fresh weight
0.98 Peanuts - Raw, Skin removed - Normal oleic acid - Ga. Green Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - Ga. Green 91.3 94.9 mg/100 g fresh weight
0.92 Peanuts - Raw, Skin removed - Normal oleic acid - DP-1 Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - DP-1 111.0 108.0 mg/100 g fresh weight
0.93 Peanuts - Raw, Skin removed - Normal oleic acid - Carver Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - Carver 110.0 108.0 mg/100 g fresh weight
0.96 Peanuts - Raw, Skin removed - High oleic acid - Anorden Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - Anorden 98.0 100.0 mg/100 g fresh weight
1.00 Peanuts - Raw, Skin removed - High oleic acid - Hull Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - Hull 94.8 100.0 mg/100 g fresh weight
0.93 Peanuts - Raw, Skin removed - High oleic acid - SunOleic & 97R Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - SunOleic & 97R 99.2 98.1 mg/100 g fresh weight
0.86 Peanuts - Raw, Skin removed - Normal oleic acid - UF98116 Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - UF98116 114.0 104.0 mg/100 g fresh weight
0.90 Peanuts - Raw, Skin removed - Normal oleic acid - UF00324 Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - UF00324 104.0 98.6 mg/100 g fresh weight
0.93 Peanuts - Raw, Skin removed - High oleic acid - GP-1 Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - GP-1 102.0 100.0 mg/100 g fresh weight
0.87 Peanuts - Raw, Skin removed - High oleic acid - Andru II Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - Andru II 90.8 83.9 mg/100 g fresh weight
Chukwumah Y., Walker L., Vogler B., Verghese M. (2007) Changes in the phytochemical composition and profile of raw, boiled, and roasted peanuts. Journal of Agricultural and Food Chemistry 55:9266-9273 PubMed (17924703)
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.06 Peanut Peanuts dry-roasted (DR) 2393.34 2690.63 mg/100 g fresh weight
1.11 Peanut Peanuts oil-roasted (OR) 2393.34 2798.91 mg/100 g fresh weight