Showing retention factors for polyphenols in Plum, fresh 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 - Plum, fresh / Plum, jam | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.4 | 0.34 | 0.45 | 0.055 | 2 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Drupes - Plum, fresh / Plum, jam | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Anthocyanins, total | 0.17 | 0.13 | 0.22 | 0.045 | 2 | 1 |