Showing retention factors for Naringenin in foods 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 | ||
| Flavonoids - Flavanones - Naringenin | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Fruit vegetables | Tomato, whole, raw | 0.37 | 0.21 | 0.67 | 0.15 | 6 | 1 |