Showing retention factors for Ferulic acid in Maize [Blue] with the process fried Food Processing
Yield factor value: 0.9 (Corn fritters, deep fried in vegetable oil, 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 |
|---|---|---|---|---|
| 0.67 | 0.67 | 0.67 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
De la Parra C., Serna Salvidar S.O., Liu R.H. (2007) Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips. Journal of Agricultural and Food Chemistry 55:4177-4183 PubMed (17455952)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.67 | Blue corn, raw | Blue corn, chips | 114.38 | 85.65 | mg/100 g fresh weight |