Showing retention factors for Myricetin in foods 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
 
Flavonoids - Flavonols - Myricetin
Fruits and fruit products
Fruits - Berries Chinese bayberry 1.87 1.87 1.87 0 1 1
Blackcurrant, raw 1.08 1.08 1.08 0 1 1
Lingonberry, raw 1.3 1.3 1.3 0 1 1
mean RF value min max SD n # of references
 
Flavonoids - Flavonols - Myricetin
Fruits and fruit products
Fruits - Berries Chinese bayberry 0.61 0.61 0.61 0 1 1
Blackcurrant, raw 0.67 0.67 0.67 0 1 1