Showing retention factors for polyphenols in Tomato, whole, raw with the process pasteurized Food Processing

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

mean RF value min max SD n # of references
 
Vegetables - Fruit vegetables - Tomato, whole, raw / Tomato, paste, pasteurized
Flavonoids
Flavanones Naringenin 5.25 1.22 8.52 2.76 4 1
Naringenin 7-O-glucoside 3.84 3.31 4.33 0.36 4 1
Flavonols Quercetin 3-O-rutinoside 4.71 2.16 6.21 1.53 4 1
Kaempferol 3-O-rutinoside 4.89 2.8 8.42 2.13 4 1
Quercetin 2.24 1.36 3.85 0.96 4 1
Phenolic acids
Hydroxybenzoic acids Protocatechuic acid 3.87 1.98 5.97 1.88 4 1
Hydroxycinnamic acids Caffeic acid 14.68 11.49 17.16 2.04 4 1
Ferulic acid 57.05 34.01 102.49 26.74 4 1
5-Caffeoylquinic acid 16.69 2.58 30.89 12.04 4 1
mean RF value min max SD n # of references
 
Vegetables - Fruit vegetables - Tomato, whole, raw / Tomato, paste, pasteurized
Flavonoids
Flavonols Kaempferol 4.48 4.48 4.48 0 1 1
Quercetin 3.61 3.61 3.61 0 1 1
mean RF value min max SD n # of references
 
Vegetables - Fruit vegetables - Tomato, whole, raw / Tomato, paste, pasteurized
Polyphenols, total
Polyphenols, total Polyphenols, total 3.21 2.46 4.19 0.62 4 1