Showing retention factors for Polyphenols, total in Turnip white, raw with the process fried Food Processing
Yield factor value: 0.95 (Root and tuber vegetables, boiled, FR/TK m.S, 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 |
|---|---|---|---|---|
| 0.73 | 0.73 | 0.73 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Sultana B., Anwar F., Iqbal S. (2008) Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Journal of Food Science and Technology 43:560-567
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.73 | White turnip | Turnip white, fried for 5 min with season sunflower oil and cooled | 96.0 | 74.4 | mg/100 g fresh weight |