Showing retention factors for Gallic acid in Chestnut, raw with the process boiled Food Processing

Yield factor value: 0.9 (Chestnut, boiled, GONCALVES 2010)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
1.44 0.55 3.39 1.01 11

Original Retention Factor Values used to Produce Mean

Goncalves B., Borges O., Costa H.S., Bennett R., Santos M., Silva A.P. (2010) Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics. Food Chemistry 122:154-160
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.55 Chestnut Chestnut boiled 0.92 0.56 mg/100 g fresh weight
0.70 Chestnut Chestnut boiled 0.5 0.39 mg/100 g fresh weight
2.02 Chestnut Chestnut boiled 0.26 0.6 mg/100 g fresh weight
0.78 Chestnut Chestnut boiled 0.58 0.5 mg/100 g fresh weight
3.39 Chestnut Chestnut boiled 0.15 0.56 mg/100 g fresh weight
0.80 Chestnut Chestnut boiled 0.58 0.51 mg/100 g fresh weight
2.56 Chestnut Chestnut boiled 0.22 0.62 mg/100 g fresh weight
0.70 Chestnut Chestnut boiled 0.62 0.48 mg/100 g fresh weight
0.68 Chestnut Chestnut boiled 0.67 0.51 mg/100 g fresh weight
0.78 Chestnut Chestnut boiled 0.93 0.81 mg/100 g fresh weight
2.91 Chestnut Chestnut boiled 0.2 0.67 mg/100 g fresh weight