Showing retention factors for polyphenols in Tomato, paste, pasteurized with the process stored at room temperature 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, paste, pasteurized / Tomato, paste, pasteurized, stored at room temperature | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol | 0.84 | 0.6 | 0.98 | 0.16 | 6 | 1 |
| Quercetin | 1.03 | 1 | 1.11 | 0.038 | 6 | 1 | |