Showing retention factors for Polyphenols, total in Tomato, whole, raw with the process freeze-dried Food Processing
Yield factor value: 0.08 (Tomato, lyophilised, 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 |
---|---|---|---|---|
0.08 | 0.08 | 0.08 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Georgé S., Tourniaire F., Gautier H., Goupy P., Rock E., Caris-Veyrat C. (2011) Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes. Food Chemistry 124:1603-1611
Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
---|---|---|---|---|---|
0.08 | Red tomato - Raw | Red tomato - Raw - Lyophilised | 268.0 | 269.2 | mg/100 g dry weight |