Showing retention factors for Polyphenols, total 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 |
|---|---|---|---|---|
| 1.58 | 1.25 | 1.90 | 0.19 | 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 |
|---|---|---|---|---|---|
| 1.58 | Chestnut | Chestnut Roasted | 793.76 | 1085.95 | mg/100 g fresh weight |
| 1.25 | Chestnut | Chestnut Roasted | 918.84 | 995.3 | mg/100 g fresh weight |
| 1.68 | Chestnut | Chestnut Roasted | 764.15 | 1112.41 | mg/100 g fresh weight |
| 1.62 | Chestnut | Chestnut Roasted | 622.88 | 871.5 | mg/100 g fresh weight |
| 1.80 | Chestnut | Chestnut Roasted | 728.0 | 1131.9 | mg/100 g fresh weight |
| 1.33 | Chestnut | Chestnut Roasted | 805.0 | 927.81 | mg/100 g fresh weight |
| 1.44 | Chestnut | Chestnut Roasted | 827.2 | 1030.45 | mg/100 g fresh weight |
| 1.90 | Chestnut | Chestnut Roasted | 722.24 | 1188.54 | mg/100 g fresh weight |
| 1.50 | Chestnut | Chestnut Roasted | 815.0 | 1060.29 | mg/100 g fresh weight |
| 1.72 | Chestnut | Chestnut Roasted | 685.5 | 1019.13 | mg/100 g fresh weight |
| 1.54 | Chestnut | Chestnut Roasted | 722.0 | 958.74 | mg/100 g fresh weight |