Showing retention factors for polyphenols in Sour cherry 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 - Drupes - Sour cherry / Sour cherry, jam | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Cyanidin 3-O-rutinoside | 0.06 | 0.06 | 0.06 | 0 | 1 | 1 |
| Cyanidin 3-O-glucosyl-rutinoside | 0.04 | 0.04 | 0.04 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Drupes - Sour cherry / Sour cherry, jam | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.45 | 0.42 | 0.5 | 0.034 | 3 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Drupes - Sour cherry / Sour cherry, jam | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Anthocyanins, total | 0.11 | 0.1 | 0.12 | 0.0082 | 3 | 1 |