Showing retention factors for Quercetin in Tomato, whole, raw with the process boiled Food Processing
Yield factor value: 0.78 (Tomato, boiled, LCW, NL, BERGSTROM 1994_GAINS-AND-LOSSES)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.69 | 0.14 | 1.24 | 0.55 | 2 |
Original Retention Factor Values used to Produce Mean
Crozier, A., Lean, M.E.J., McDonald, M.S., Black, C. (1997) Quantitative analysis of the flavonoids content of commercial tomatoes, onions, lettuce and celery. Journal of Agricultural and Food Chemistry 45:590-595
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.14 | Tomato - Scottish - Spectra - None | Tomato - Scottish - Spectra - Boiled (15 min in simmering water) | 0.71 | 0.13 | mg/100 g fresh weight |
Harnly J.M., Doherty R.F., Beecher G.R., Holden J.M., Haytowitz D.B., Bhagwat S., Gebhardt S. (2006) Flavonoid content of U.S. fruits, vegetables, and nuts. Journal of Agricultural and Food Chemistry 54:9966-9977 PubMed (22327611)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.24 | Vegetables - Tomatoes, Red, Ripe, Raw | Vegetables - Tomatoes, Red, Ripe, Cooked | 0.5 | 0.8 | mg/100 g fresh weight |