Showing retention factors for polyphenols in Red raspberry, 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 - Red raspberry, raw / Red raspberry, jam | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol 3-O-glucoside | 0.31 | 0.31 | 0.31 | 0 | 1 | 1 |
| Quercetin 3-O-glucoside | 0.36 | 0.36 | 0.36 | 0 | 1 | 1 | |
| Phenolic acids | |||||||
| Hydroxybenzoic acids | Ellagic acid acetyl-arabinoside | 0.35 | 0.35 | 0.35 | 0 | 1 | 1 |
| Ellagic acid | 0.97 | 0.97 | 0.97 | 0 | 1 | 1 | |
| Ellagic acid arabinoside | 0.38 | 0.38 | 0.38 | 0 | 1 | 1 | |
| Ellagic acid acetyl-xyloside | 0.31 | 0.31 | 0.31 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Red raspberry, raw / Red raspberry, jam | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.55 | 0.55 | 0.55 | 0 | 1 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Red raspberry, raw / Red raspberry, jam | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Anthocyanins, total | 0.47 | 0.47 | 0.47 | 0 | 1 | 1 |