Showing retention factors for Kaempferol 3-O-rutinoside 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 - Flavonols - Kaempferol 3-O-rutinoside | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Fruit vegetables | Tomato, whole, raw | 4.89 | 2.8 | 8.42 | 2.13 | 4 | 1 |