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 |
| 0.91 |
0.85 |
0.95 |
0.04 |
3 |
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 |
| 0.92 |
Tomato - Aranca - Raw |
Tomato - Aranca - Fried 4 min in olive oil |
35.08 |
36.88 |
mg/100 g fresh weight |
| 0.85 |
Tomato - Excell - Raw |
Tomato - Excell - Fried 4 min in olive oil |
17.74 |
17.17 |
mg/100 g fresh weight |
Gitanjali, Yasoda Devi P., Shiva Prakash M. (2004) Effect of shallow frying on total phenolic content and antioxidant activity in selected vegetables. Journal of Food Science and Technology 41:666-668
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.95 |
Tomato - Lycopersicon esculentum - Raw |
Tomato - Lycopersicon esculentum - Fried |
63.91 |
69.5 |
mg/100 g fresh weight |