Showing retention factors for Naringenin in foods with the process boiled 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 | |||||||
| Cabbages | Cauliflower, raw | 0 | 0 | 0 | 0 | 1 | 1 |
| Root vegetables | Carrot, raw | 0.14 | 0.14 | 0.14 | 0 | 1 | 1 |