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
0.64 0.64 0.64 0.00 1

Original Retention Factor Values used to Produce Mean

Gitanjali, Yasoda Devi P., Shiva Prakash M. (2004) Effect of shallow frying on total phenolic content and antioxidant activity in selected vegetables. Journal of Food Science and Technology 41:666-668

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.64 Potato - Peeled - Solanum tuberosum - Raw Potato - Peeled - Solanum tuberosum - Fried 83.76 61.61 mg/100 g fresh weight