Showing retention factors for polyphenols in Tomato, ketchup 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, ketchup / Tomato, ketchup, stored at room temperature | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavanones | Naringenin | 0.94 | 0.89 | 0.98 | 0.027 | 18 | 1 |
| Naringenin 7-O-glucoside | 0.95 | 0.9 | 0.99 | 0.025 | 18 | 1 | |
| Flavonols | Kaempferol 3-O-rutinoside | 0.94 | 0.9 | 0.98 | 0.028 | 18 | 1 |
| Quercetin | 0.85 | 0.76 | 0.95 | 0.063 | 18 | 1 | |
| Quercetin 3-O-rutinoside | 0.94 | 0.89 | 0.99 | 0.03 | 18 | 1 | |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | Caffeic acid | 0.91 | 0.86 | 0.97 | 0.037 | 18 | 1 |
| Ferulic acid | 0.93 | 0.88 | 0.99 | 0.034 | 18 | 1 | |
| 5-Caffeoylquinic acid | 0.94 | 0.9 | 0.97 | 0.025 | 18 | 1 | |