Showing retention factors for Polyphenols, total 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 |
|---|---|---|---|---|
| 0.64 | 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 |