Showing retention factors for Polyphenols, total in Peanut with the process boiled Food Processing
Yield factor value: 1.35 (Peanuts boiled (with skin), USDA_2010_SR23)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.07 | 1.07 | 1.07 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Chukwumah Y., Walker L., Vogler B., Verghese M. (2007) Changes in the phytochemical composition and profile of raw, boiled, and roasted peanuts. Journal of Agricultural and Food Chemistry 55:9266-9273 PubMed (17924703)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.07 | Peanut | Peanuts boiled (with skin) | 2672.61 | 2120.37 | mg/100 g fresh weight |