Showing retention factors for Caffeic acid in Potato, 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 |
|---|---|---|---|---|
| 0.95 | 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 |