Showing retention factors for Naringenin 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 |
|---|---|---|---|---|
| 0.37 | 0.21 | 0.67 | 0.15 | 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 |
|---|---|---|---|---|---|
| 0.34 | Corbarino tomato - PC01 | Corbarino tomato - Canned - PC01 | 3.76 | 1.74 | mg/100 g fresh weight |
| 0.28 | Corbarino tomato - PC01 | Corbarino tomato - Canned - PC01 | 6.13 | 2.35 | mg/100 g fresh weight |
| 0.67 | Corbarino tomato - PC01 | Corbarino tomato - Canned - PC01 | 1.62 | 1.45 | mg/100 g fresh weight |
| 0.32 | Corbarino tomato - PC05 | Corbarino tomato - Canned - PC05 | 6.3 | 2.71 | mg/100 g fresh weight |
| 0.21 | Corbarino tomato - PC05 | Corbarino tomato - Canned - PC05 | 10.38 | 2.99 | mg/100 g fresh weight |
| 0.42 | Corbarino tomato - PC05 | Corbarino tomato - Canned - PC05 | 4.84 | 2.75 | mg/100 g fresh weight |