Showing retention factors for Polyphenols, total in foods with the process stored at room temperature

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

Polyphenols, total - Polyphenols, total - Polyphenols, total
		mean RF value	min	max	SD	n	# of references

Fruits and fruit products
Fruits - Berries	Rowanberry, raw	0.5	0.5	0.5	0	1	1
	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
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

Showing retention factors for Polyphenols, total in foods with the process stored at room temperature Food Processing