Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Polyphenols, total - Polyphenols, total - Polyphenols, total
Fruits and fruit products
Fruits - Berries Highbush blueberry, raw, canned 0.39 0 0.85 0.31 7 1
Strawberry, puree 0.85 0.67 1.05 0.14 6 1
Highbush blueberry, blanched, canned 0.64 0.46 0.87 0.17 3 1
Strawberry, raw 1.05 0.79 1.19 0.18 3 1
Bilberry, jam 0.88 0.88 0.88 0 1 1
Rowanberry, raw 0.5 0.5 0.5 0 1 1
Fruits - Drupes Sweet cherry, canned 0.89 0.89 0.89 0 2 1
Sweet cherry, raw 0.84 0 1.98 0.56 8 1
Fruits - Pomes Apple [Dessert], puree 0.79 0.39 1.1 0.24 9 1
Jams - Berry jams Blackcurrant, jam 2.35 2.35 2.35 0 1 1
Jams-Berry jams Black raspberry, jam 0.88 0.82 0.93 0.055 2 1
Non-alcoholic beverages
Fruit juices - Berry juices Highbush blueberry, pure juice 0.99 0 2.79 0.65 20 1
Fruit juices - Citrus juices Orange, pure juice 0.89 0.79 0.98 0.054 18 1
Oils
Oils - Fruit vegetable oils Olive, oil, virgin 0.55 0.17 1 0.3 30 1
Seeds
Pulses - Beans - Common bean Common bean [Others], whole, soaked, boiled 0.2 0.16 0.26 0.045 3 1
Pulses - Lentils Lentils, whole, soaked, boiled 0.24 0.21 0.29 0.036 3 1
Vegetables
Tubers Sweet potato, raw 1.53 0.75 2.14 0.45 12 1