Showing retention factors for Polyphenols, total in Tomato [Yellow], whole, raw with the process puree making, pasteurized Food Processing
Yield factor value: 0.93 (Tomato, purée, 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 |
|---|---|---|---|---|
| 0.67 | 0.67 | 0.67 | 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 |
|---|---|---|---|---|---|
| 0.67 | Yellow tomato - Raw | Yellow tomato - Processed into puree - Grounded, heated, sieved to remove seeds and skins, concentrated to 14 Brix, pasteurised, stored at 4°C | 254.1 | 183.1 | mg/100 g dry weight |