Showing retention factors for Quercetin in Potato [Purple], raw with the process baked Food Processing
Yield factor value: 0.68 (Potato, with peel, baked, FR o.Z/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 |
|---|---|---|---|---|
| 1.09 | 0.27 | 1.63 | 0.59 | 3 |
Original Retention Factor Values used to Produce Mean
Harnly J.M., Doherty R.F., Beecher G.R., Holden J.M., Haytowitz D.B., Bhagwat S., Gebhardt S. (2006) Flavonoid content of U.S. fruits, vegetables, and nuts. Journal of Agricultural and Food Chemistry 54:9966-9977 PubMed (22327611)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.36 | Vegetables - Potatoes, Red, With skin, Raw | Vegetables - Potatoes, Red, With skin, Baked | 0.7 | 1.4 | mg/100 g fresh weight |
| 0.27 | Vegetables - Potatoes, Russet, With skin, Raw | Vegetables - Potatoes, Russet, With skin, Baked | 1.7 | 0.7 | mg/100 g fresh weight |
| 1.63 | Vegetables - Potatoes, White, With skin, Raw | Vegetables - Potatoes, White, With skin, Baked | 0.5 | 1.2 | mg/100 g fresh weight |