Showing retention factors for polyphenols in Tomato, juice with the process stored at room temperature

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

Non-alcoholic beverages - Vegetable juices - Fruit vegetable juices - Tomato, juice / Tomato, juice, stored at room temperature
		mean RF value	min	max	SD	n	# of references

Flavonoids
Flavanones	Naringenin 7-O-glucoside	0.93	0.9	0.97	0.022	18	1
	Naringenin	0.92	0.88	0.97	0.028	18	1
Flavonols	Quercetin	0.85	0.76	0.95	0.062	18	1
	Quercetin 3-O-rutinoside	0.92	0.87	0.97	0.031	18	1
	Kaempferol 3-O-rutinoside	0.94	0.9	0.98	0.024	18	1
Phenolic acids
Hydroxycinnamic acids	Caffeic acid	0.9	0.83	0.97	0.051	18	1
	Ferulic acid	0.91	0.86	0.97	0.039	18	1
	5-Caffeoylquinic acid	0.91	0.86	0.98	0.037	18	1

Showing retention factors for polyphenols in Tomato, juice with the process stored at room temperature Food Processing