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

Yield factor value: 1.16 (Chestnut, roasted, 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
2.07 0.71 4.96 1.21 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
1.75 Chestnut Chestnut Roasted 0.92 1.39 mg/100 g fresh weight
0.71 Chestnut Chestnut Roasted 0.5 0.31 mg/100 g fresh weight
3.42 Chestnut Chestnut Roasted 0.26 0.79 mg/100 g fresh weight
1.21 Chestnut Chestnut Roasted 0.58 0.61 mg/100 g fresh weight
4.96 Chestnut Chestnut Roasted 0.15 0.64 mg/100 g fresh weight
0.92 Chestnut Chestnut Roasted 0.58 0.46 mg/100 g fresh weight
2.86 Chestnut Chestnut Roasted 0.22 0.54 mg/100 g fresh weight
2.34 Chestnut Chestnut Roasted 0.62 1.25 mg/100 g fresh weight
1.43 Chestnut Chestnut Roasted 0.67 0.83 mg/100 g fresh weight
1.23 Chestnut Chestnut Roasted 0.93 0.99 mg/100 g fresh weight
1.89 Chestnut Chestnut Roasted 0.2 0.34 mg/100 g fresh weight