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
0.95 0.76 1.10 0.14 3

Original Retention Factor Values used to Produce Mean

Mattila P., Hellstrom J. (2007) Phenolic acids in potatoes , vegetables , and some of their products. Journal of Food Composition and Analysis 20:152-160 PubMed (23790036)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.98 Potato raw peel Potato boiled with peel 30.0 37.0 mg/100 g fresh weight
0.76 Potato raw peel Potato boiled with peel 26.0 25.0 mg/100 g fresh weight
1.10 Potato raw peel Potato boiled with peel 29.0 40.0 mg/100 g fresh weight