Showing retention factors for Polyphenols, total 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
0.82 0.66 0.96 0.08 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
0.82 Chestnut Chestnut boiled 793.76 730.17 mg/100 g fresh weight
0.78 Chestnut Chestnut boiled 918.84 799.2 mg/100 g fresh weight
0.96 Chestnut Chestnut boiled 764.15 815.36 mg/100 g fresh weight
0.77 Chestnut Chestnut boiled 622.88 535.95 mg/100 g fresh weight
0.84 Chestnut Chestnut boiled 728.0 680.2 mg/100 g fresh weight
0.75 Chestnut Chestnut boiled 805.0 671.96 mg/100 g fresh weight
0.82 Chestnut Chestnut boiled 827.2 761.4 mg/100 g fresh weight
0.66 Chestnut Chestnut boiled 722.24 534.48 mg/100 g fresh weight
0.77 Chestnut Chestnut boiled 815.0 702.0 mg/100 g fresh weight
0.91 Chestnut Chestnut boiled 685.5 700.4 mg/100 g fresh weight
0.90 Chestnut Chestnut boiled 722.0 729.12 mg/100 g fresh weight