Showing retention factors for polyphenols in Quince, peeled, 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 - Pomes - Quince, peeled, raw / Quince, peeled, jam | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin 3-O-galactoside | 0.61 | 0.61 | 0.61 | 0 | 1 | 1 |
| Quercetin 3-O-rutinoside | 0.48 | 0.48 | 0.48 | 0 | 1 | 1 | |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | 4-Caffeoylquinic acid | 0.86 | 0.86 | 0.86 | 0 | 1 | 1 |
| 5-Caffeoylquinic acid | 0.55 | 0.55 | 0.55 | 0 | 1 | 1 | |
| 3,5-Dicaffeoylquinic acid | 0.4 | 0.4 | 0.4 | 0 | 1 | 1 | |
| 3-Caffeoylquinic acid | 0.38 | 0.38 | 0.38 | 0 | 1 | 1 | |