Showing retention factors for polyphenols in Redcurrant, raw with the process jam making Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Redcurrant, raw / Redcurrant, jam | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol | 8.5 | 8.5 | 8.5 | 0 | 1 | 1 |
| Quercetin | 1 | 1 | 1 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Redcurrant, raw / Redcurrant, jam | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin | 0.87 | 0.87 | 0.87 | 0 | 1 | 1 |
| Kaempferol | 0.85 | 0.85 | 0.85 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Redcurrant, raw / Redcurrant, jam | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.82 | 0.82 | 0.82 | 0 | 1 | 1 |