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