Showing retention factors for Kaempferol 3-O-rutinoside in foods with the process canned 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 | 0.67 | 0.5 | 0.75 | 0.12 | 3 | 1 |