Showing retention factors for Polyphenols, total in Tomato, whole, raw with the process baked Food Processing
Yield factor value: 0.88 (Tomato, cooked, NL, WMI, 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 |
|---|---|---|---|---|
| 1.06 | 0.92 | 1.21 | 0.14 | 2 |
Original Retention Factor Values used to Produce Mean
Sahlin E., Savage G.P., Lister C.E. (2004) Investigation of the antioxidant properties of tomatoes after processing. Journal of Food Composition and Analysis 17:635-647
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.21 | Tomato - Aranca - Raw | Tomato - Aranca - Baked 18 min | 35.08 | 48.56 | mg/100 g fresh weight |
| 0.92 | Tomato - Excell - Raw | Tomato - Excell - Baked 18 min | 17.74 | 18.73 | mg/100 g fresh weight |