Showing retention factors for polyphenols in Tomato, whole, raw with the process boiled Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Fruit vegetables - Tomato, whole, raw / Tomato, whole, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin | 0.69 | 0.14 | 1.24 | 0.55 | 2 | 2 |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Fruit vegetables - Tomato, whole, raw / Tomato, whole, boiled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.88 | 0.7 | 1.06 | 0.18 | 2 | 1 |