Showing retention factors for 3-Caffeoylquinic acid in Potato, peeled, raw with the process baked Food Processing
Yield factor value: 0.68 (Potato, with peel, baked, FR o.Z/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 |
|---|---|---|---|---|
| 1.16 | 0.03 | 3.77 | 1.42 | 5 |
Original Retention Factor Values used to Produce Mean
Xu X.Y., Li W.D., Lu Z.H., Beta T., Hydamaka A.W. (2009) Phenolic Content, Composition, Antioxidant Activity, and Their Changes during Domestic Cooking of Potatoes. Journal of Agricultural and Food Chemistry 57:10231-1023 PubMed (19831402)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.03 | Potato, peeled, raw | Potato, baked for 40 min in an electric convection oven at 178°C | 3.79 | 0.19 | mg/100 g fresh weight |
| 1.52 | Potato, peeled, raw | Potato, baked for 40 min in an electric convection oven at 178°C | 6.29 | 14.1 | mg/100 g fresh weight |
| 0.42 | Potato, peeled, raw | Potato, baked for 40 min in an electric convection oven at 178°C | 1.47 | 0.92 | mg/100 g fresh weight |
| 3.77 | Potato, peeled, raw | Potato, baked for 40 min in an electric convection oven at 178°C | 0.6 | 3.33 | mg/100 g fresh weight |
| 0.04 | Potato, peeled, raw | Potato, baked for 40 min in an electric convection oven at 178°C | 2.0 | 0.12 | mg/100 g fresh weight |