Showing retention factors for p-Coumaric acid 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 |
|---|---|---|---|---|
| 3.11 | 1.00 | 5.94 | 1.39 | 12 |
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 |
|---|---|---|---|---|---|
| 1.68 | Peanuts - Raw, Skin removed - High oleic acid - UF00620 | Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - UF00620 | 6.59 | 11.7 | mg/100 g fresh weight |
| 2.44 | Peanuts - Raw, Skin removed - High oleic acid - UF98515 | Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - UF98515 | 3.14 | 8.07 | mg/100 g fresh weight |
| 4.28 | Peanuts - Raw, Skin removed - Normal oleic acid - Ga. Green | Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - Ga. Green | 2.55 | 11.5 | mg/100 g fresh weight |
| 3.07 | Peanuts - Raw, Skin removed - Normal oleic acid - DP-1 | Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - DP-1 | 1.3 | 4.21 | mg/100 g fresh weight |
| 1.55 | Peanuts - Raw, Skin removed - Normal oleic acid - Carver | Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - Carver | 2.48 | 4.05 | mg/100 g fresh weight |
| 1.00 | Peanuts - Raw, Skin removed - High oleic acid - Anorden | Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - Anorden | 1.84 | 1.95 | mg/100 g fresh weight |
| 3.48 | Peanuts - Raw, Skin removed - High oleic acid - Hull | Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - Hull | 0.83 | 3.06 | mg/100 g fresh weight |
| 4.20 | Peanuts - Raw, Skin removed - High oleic acid - SunOleic & 97R | Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - SunOleic & 97R | 1.22 | 5.4 | mg/100 g fresh weight |
| 3.88 | Peanuts - Raw, Skin removed - Normal oleic acid - UF98116 | Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - UF98116 | 2.02 | 8.27 | mg/100 g fresh weight |
| 1.83 | Peanuts - Raw, Skin removed - Normal oleic acid - UF00324 | Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - UF00324 | 5.79 | 11.2 | mg/100 g fresh weight |
| 5.94 | Peanuts - Raw, Skin removed - High oleic acid - GP-1 | Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - GP-1 | 1.29 | 8.07 | mg/100 g fresh weight |
| 3.98 | Peanuts - Raw, Skin removed - High oleic acid - Andru II | Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - Andru II | 1.35 | 5.67 | mg/100 g fresh weight |