Showing retention factors for Caffeic 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
8.13 0.10 46.14 17.01 6

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
0.35 Potato, peeled, raw Potato, baked for 40 min in an electric convection oven at 178°C 0.81 0.42 mg/100 g fresh weight
46.14 Potato, peeled, raw Potato, baked for 40 min in an electric convection oven at 178°C 0.01 0.42 mg/100 g fresh weight
0.10 Potato, peeled, raw Potato, baked for 40 min in an electric convection oven at 178°C 1.96 0.29 mg/100 g fresh weight
1.59 Potato, peeled, raw Potato, baked for 40 min in an electric convection oven at 178°C 0.32 0.76 mg/100 g fresh weight
0.20 Potato, peeled, raw Potato, baked for 40 min in an electric convection oven at 178°C 1.12 0.33 mg/100 g fresh weight
0.40 Potato, peeled, raw Potato, baked for 40 min in an electric convection oven at 178°C 0.51 0.31 mg/100 g fresh weight