Vallverdú-Queralt A., Medina-Remón A., Casals-Ribes I., Andres-Lacueva C., Waterhouse A.L., Lamuela-Raventos R.M. (2012) Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity. LWT - Food Science and Technology 47:154-160

Abbreviation: VALLVERDU-QUERALT 2012

Food Processing

This publication was used to obtain 40 retention factor values.

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
4.19 Fresh tomatoes Passata 10/12 Final tomatoes paste Passata 10/12 9.28 49.37 mg/100 g fresh weight
3.13 Fresh tomatoes Hot Break 28/30 Final tomatoes paste Hot Break 28/30 10.86 43.14 mg/100 g fresh weight
3.05 Fresh tomatoes Hot Break 22/24 Final tomatoes paste Hot Break 22/24 10.76 41.65 mg/100 g fresh weight
2.46 Fresh tomatoes Cold Break 28/30 Final tomatoes paste Cold Break 28/30 12.41 38.77 mg/100 g fresh weight
102.49 Fresh tomatoes Passata 10/12 Final tomatoes paste Passata 10/12 0.01 1.16 mg/100 g fresh weight
34.01 Fresh tomatoes Hot Break 28/30 Final tomatoes paste Hot Break 28/30 0.01 0.64 mg/100 g fresh weight
48.49 Fresh tomatoes Hot Break 22/24 Final tomatoes paste Hot Break 22/24 0.01 0.61 mg/100 g fresh weight
43.20 Fresh tomatoes Cold Break 28/30 Final tomatoes paste Cold Break 28/30 0.01 0.54 mg/100 g fresh weight
30.89 Fresh tomatoes Passata 10/12 Final tomatoes paste Passata 10/12 0.09 3.67 mg/100 g fresh weight
26.12 Fresh tomatoes Hot Break 28/30 Final tomatoes paste Hot Break 28/30 0.09 3.14 mg/100 g fresh weight
7.17 Fresh tomatoes Hot Break 22/24 Final tomatoes paste Hot Break 22/24 0.27 2.49 mg/100 g fresh weight
2.58 Fresh tomatoes Cold Break 28/30 Final tomatoes paste Cold Break 28/30 0.27 0.9 mg/100 g fresh weight
17.16 Fresh tomatoes Passata 10/12 Final tomatoes paste Passata 10/12 0.01 0.41 mg/100 g fresh weight
14.90 Fresh tomatoes Hot Break 28/30 Final tomatoes paste Hot Break 28/30 0.01 0.3 mg/100 g fresh weight
15.18 Fresh tomatoes Hot Break 22/24 Final tomatoes paste Hot Break 22/24 0.01 0.34 mg/100 g fresh weight
11.49 Fresh tomatoes Cold Break 28/30 Final tomatoes paste Cold Break 28/30 0.01 0.26 mg/100 g fresh weight
5.52 Fresh tomatoes Passata 10/12 Final tomatoes paste Passata 10/12 0.01 0.1 mg/100 g fresh weight
5.97 Fresh tomatoes Hot Break 28/30 Final tomatoes paste Hot Break 28/30 0.01 0.12 mg/100 g fresh weight
1.98 Fresh tomatoes Hot Break 22/24 Final tomatoes paste Hot Break 22/24 0.02 0.07 mg/100 g fresh weight
2.02 Fresh tomatoes Cold Break 28/30 Final tomatoes paste Cold Break 28/30 0.03 0.07 mg/100 g fresh weight
5.15 Fresh tomatoes Passata 10/12 Final tomatoes paste Passata 10/12 1.52 9.97 mg/100 g fresh weight
5.32 Fresh tomatoes Hot Break 28/30 Final tomatoes paste Hot Break 28/30 1.79 12.07 mg/100 g fresh weight
6.21 Fresh tomatoes Hot Break 22/24 Final tomatoes paste Hot Break 22/24 1.63 12.88 mg/100 g fresh weight
2.16 Fresh tomatoes Cold Break 28/30 Final tomatoes paste Cold Break 28/30 1.63 4.47 mg/100 g fresh weight
3.85 Fresh tomatoes Passata 10/12 Final tomatoes paste Passata 10/12 0.03 0.16 mg/100 g fresh weight
1.76 Fresh tomatoes Hot Break 28/30 Final tomatoes paste Hot Break 28/30 0.05 0.11 mg/100 g fresh weight
1.99 Fresh tomatoes Hot Break 22/24 Final tomatoes paste Hot Break 22/24 0.08 0.21 mg/100 g fresh weight
1.36 Fresh tomatoes Cold Break 28/30 Final tomatoes paste Cold Break 28/30 0.08 0.14 mg/100 g fresh weight
8.52 Fresh tomatoes Passata 10/12 Final tomatoes paste Passata 10/12 0.59 6.4 mg/100 g fresh weight
6.90 Fresh tomatoes Hot Break 28/30 Final tomatoes paste Hot Break 28/30 0.63 5.53 mg/100 g fresh weight
4.36 Fresh tomatoes Hot Break 22/24 Final tomatoes paste Hot Break 22/24 1.63 9.03 mg/100 g fresh weight
1.22 Fresh tomatoes Cold Break 28/30 Final tomatoes paste Cold Break 28/30 1.63 2.52 mg/100 g fresh weight
8.42 Fresh tomatoes Passata 10/12 Final tomatoes paste Passata 10/12 0.01 0.06 mg/100 g fresh weight
4.47 Fresh tomatoes Hot Break 28/30 Final tomatoes paste Hot Break 28/30 0.01 0.03 mg/100 g fresh weight
3.86 Fresh tomatoes Hot Break 22/24 Final tomatoes paste Hot Break 22/24 0.01 0.08 mg/100 g fresh weight
2.80 Fresh tomatoes Cold Break 28/30 Final tomatoes paste Cold Break 28/30 0.01 0.06 mg/100 g fresh weight
4.33 Fresh tomatoes Passata 10/12 Final tomatoes paste Passata 10/12 0.18 0.99 mg/100 g fresh weight
3.86 Fresh tomatoes Hot Break 28/30 Final tomatoes paste Hot Break 28/30 0.18 0.92 mg/100 g fresh weight
3.87 Fresh tomatoes Hot Break 22/24 Final tomatoes paste Hot Break 22/24 0.16 0.81 mg/100 g fresh weight
3.31 Fresh tomatoes Cold Break 28/30 Final tomatoes paste Cold Break 28/30 0.16 0.69 mg/100 g fresh weight