Showing retention factors for Quercetin 3-O-rutinoside in Potato, peeled, raw with the process fried Food Processing
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 |
|---|---|---|---|---|
| 0.44 | 0.44 | 0.44 | 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 |
|---|---|---|---|---|---|
| 0.44 | Potato - Peeled - Uncooked - Monalisa | Potato - Peeled - Fried (190°C for 4 min in sunflower oil) - Monalisa | 3.6 | 1.8 | mg/100 g fresh weight |