Showing retention factors for polyphenols in Tomato, whole, raw with the process fried 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, fried | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin | 0.57 | 0.57 | 0.57 | 0 | 1 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Fruit vegetables - Tomato, whole, raw / Tomato, whole, fried | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.91 | 0.85 | 0.95 | 0.042 | 3 | 2 |