Showing retention factors for Quercetin 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 |
|---|---|---|---|---|
| 0.77 | 0.36 | 1.50 | 0.38 | 6 |
Original Retention Factor Values used to Produce Mean
Pernice R. (2010) Antioxidants profile of small tomato fruits : effect of irrigation and industrial process. Scientia Horticulturae 126:156-163
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.50 | Corbarino tomato - PC05 | Corbarino tomato - Canned - PC05 | 2.17 | 4.36 | mg/100 g fresh weight |
| 0.82 | Corbarino tomato - PC01 | Corbarino tomato - Canned - PC01 | 1.07 | 1.18 | mg/100 g fresh weight |
| 0.36 | Corbarino tomato - PC01 | Corbarino tomato - Canned - PC01 | 2.1 | 1.03 | mg/100 g fresh weight |
| 0.80 | Corbarino tomato - PC05 | Corbarino tomato - Canned - PC05 | 2.49 | 2.66 | mg/100 g fresh weight |
| 0.36 | Corbarino tomato - PC01 | Corbarino tomato - Canned - PC01 | 5.62 | 2.7 | mg/100 g fresh weight |
| 0.75 | Corbarino tomato - PC05 | Corbarino tomato - Canned - PC05 | 1.71 | 1.71 | mg/100 g fresh weight |