Showing retention factors for 5-Caffeoylquinic acid in Potato, peeled, 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
0.82 0.58 1.14 0.17 8

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
0.96 Potato, peeled, raw Potato, boiled for 15 min at 100°C 22.33 27.06 mg/100 g fresh weight
0.67 Potato, peeled, raw Potato, boiled for 15 min at 100°C 13.2 11.12 mg/100 g fresh weight
0.86 Potato, peeled, raw Potato, boiled for 15 min at 100°C 24.48 26.42 mg/100 g fresh weight
0.77 Potato, peeled, raw Potato, boiled for 15 min at 100°C 32.76 31.83 mg/100 g fresh weight
0.58 Potato, peeled, raw Potato, boiled for 15 min at 100°C 66.85 48.6 mg/100 g fresh weight
0.86 Potato, peeled, raw Potato, boiled for 15 min at 100°C 24.62 26.71 mg/100 g fresh weight
0.70 Potato, peeled, raw Potato, boiled for 15 min at 100°C 38.75 34.31 mg/100 g fresh weight
1.14 Potato, peeled, raw Potato, boiled for 15 min at 100°C 8.83 12.61 mg/100 g fresh weight