Showing retention factors for Naringenin in foods with the process stored at room temperature

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

Flavonoids - Flavanones - Naringenin
		mean RF value	min	max	SD	n	# of references

Non-alcoholic beverages
Vegetable juices - Fruit vegetable juices	Tomato, juice	0.92	0.88	0.97	0.028	18	1
Vegetables
Fruit vegetables	Tomato, ketchup	0.94	0.89	0.98	0.027	18	1

Showing retention factors for Naringenin in foods with the process stored at room temperature Food Processing