Showing retention factors for Naringenin in foods with the process pasteurized 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 | 5.25 | 1.22 | 8.52 | 2.76 | 4 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavanones - Naringenin | |||||||
|---|---|---|---|---|---|---|---|
| Non-alcoholic beverages | |||||||
| Fruit juices - Citrus juices | Orange, pure juice | 0.99 | 0.99 | 0.99 | 0 | 1 | 1 |