Showing retention factors for Ferulic acid in Tomato, whole, raw with the process canned Food Processing
Yield factor value: 0.75 (Tomato, canned, PECOT 1956_USDA-AH-102)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.95 | 1.50 | 2.70 | 0.53 | 3 |
Original Retention Factor Values used to Produce Mean
Vallverdu-Queralt A., Medina-Remón A., Andres-Lacueva C., Lamuela-Raventos R.M. (2011) Changes in phenolic profile and antioxidant activity during production of diced tomatoes. Food Chemistry 126:1700-1707 PubMed (25213947)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.50 | Tomato | Diced tomatoes canned, Hot treatment | 0.05 | 0.1 | mg/100 g fresh weight |
| 2.70 | Tomato | Diced tomatoes canned, Cold treatment | 0.05 | 0.18 | mg/100 g fresh weight |
| 1.65 | Tomato | Diced tomatoes canned, Cold treatment with CaCl2 | 0.05 | 0.11 | mg/100 g fresh weight |