Showing retention factors for Quercetin 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 |
|---|---|---|---|---|
| 3.61 | 3.61 | 3.61 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Koh E., Charoenprasert S., Mitchell A.E. (2012) Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage. Journal of the Science of Food and Agriculture 92:23-28 PubMed (22131187)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 3.61 | Tomatoes | Tomato paste | 2.16 | 9.9 | mg/100 g fresh weight |