Showing retention factors for polyphenols in Tomato, whole, raw with the process canned 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, whole, canned
Flavonoids
Flavanones Naringenin, total 3.32 2.27 4.73 1.03 3 1
Naringenin 7-O-glucoside 1.18 0.75 1.72 0.4 3 1
Flavonols Quercetin 3-O-rutinoside 0.9 0.75 1.12 0.16 3 1
Kaempferol 3-O-rutinoside 0.67 0.5 0.75 0.12 3 1
Quercetin 0.69 0.56 0.75 0.09 3 1
Phenolic acids
Hydroxybenzoic acids Gallic acid 2.62 1.5 3.75 0.92 3 1
Protocatechuic acid 1.75 0.75 2.25 0.71 3 1
Hydroxycinnamic acids Caffeic acid 0.6 0.56 0.68 0.057 3 1
Ferulic acid 1.95 1.5 2.7 0.53 3 1
5-Caffeoylquinic acid 1 0.76 1.17 0.17 3 1
mean RF value min max SD n # of references
 
Vegetables - Fruit vegetables - Tomato, whole, raw / Tomato, whole, canned
Flavonoids
Flavanones Naringenin 0.37 0.21 0.67 0.15 6 1
Flavonols Quercetin 0.77 0.36 1.5 0.38 6 1
mean RF value min max SD n # of references
 
Vegetables - Fruit vegetables - Tomato, whole, raw / Tomato, whole, canned
Polyphenols, total
Polyphenols, total Polyphenols, total 1.07 0.9 1.31 0.18 3 1