Yield factor value: 0.88 (Potato, peeled, fried, Coop, SLV, SE, BERGSTROM 1994_GAINS-AND-LOSSES)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.37 0.37 0.37 0.00 1

Original Retention Factor Values used to Produce Mean

Tudela J.A., Cantos E., Espin J.C., Tomas-Barberan F.A., Gil M.I. (2002) Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking. Journal of Agricultural and Food Chemistry 50:5925-5931 PubMed (12358461)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.37 Potato - Peeled - Uncooked - Monalisa Potato - Peeled - Fried (190°C for 4 min in sunflower oil) - Monalisa 2.6 1.1 mg/100 g fresh weight