Showing retention factors for Ferulic acid in Tomato, whole, raw with the process pasteurized Food Processing
Yield factor value: 0.78 (Tomato, paste, pasteurized, USDA_2010_SR23)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 57.05 | 34.01 | 102.49 | 26.74 | 4 |
Original Retention Factor Values used to Produce Mean
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
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 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 |