Showing retention factors for Kaempferol 3-O-rutinoside in foods with the process stored at room temperature

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Flavonoids - Flavonols - Kaempferol 3-O-rutinoside
		mean RF value	min	max	SD	n	# of references

Non-alcoholic beverages
Vegetable juices - Fruit vegetable juices	Tomato, juice	0.94	0.9	0.98	0.024	18	1
Vegetables
Fruit vegetables	Tomato, ketchup	0.94	0.9	0.98	0.028	18	1

Showing retention factors for Kaempferol 3-O-rutinoside in foods with the process stored at room temperature Food Processing