Showing retention factors for polyphenols in Apple [Dessert], pure juice with the process stored at room temperature Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Non-alcoholic beverages - Fruit juices - Pome juices - Apple [Dessert], pure juice / Apple [Dessert], pure juice, stored at room temperature | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Dihydrochalcones | Phloridzin | 0.86 | 0.82 | 0.92 | 0.031 | 7 | 1 |
| Phloretin 2'-O-xylosyl-glucoside | 0.83 | 0.74 | 0.95 | 0.072 | 7 | 1 | |
| Flavonols | Quercetin | 1.07 | 0.65 | 1.49 | 0.27 | 7 | 1 |
| Quercetin 3-O-galactoside | 0.59 | 0.47 | 0.73 | 0.076 | 7 | 1 | |
| Quercetin 3-O-glucoside | 0.46 | 0.23 | 0.84 | 0.21 | 7 | 1 | |
| Kaempferol | 1.66 | 1 | 2.62 | 0.69 | 4 | 1 | |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | Caffeic acid | 0.59 | 0.39 | 0.73 | 0.14 | 7 | 1 |
| 5-Caffeoylquinic acid | 0.92 | 0.81 | 0.96 | 0.047 | 7 | 1 | |
| Ferulic acid | 3.91 | 1.45 | 7.66 | 2.38 | 7 | 1 | |
| p-Coumaroyl glucose | 1.33 | 1.11 | 1.53 | 0.15 | 7 | 1 | |
| p-Coumaric acid | 1.13 | 0.85 | 1.56 | 0.26 | 7 | 1 | |
| p-Coumaroylquinic acid | 0.82 | 0.75 | 0.89 | 0.039 | 7 | 1 | |