Showing retention factors for polyphenols in Plum, fresh with the process dried 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 - Drupes - Plum, fresh / Plum, prune | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin 3-O-rutinoside | 0.81 | 0.48 | 1.13 | 0.33 | 2 | 1 |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | 5-Caffeoylquinic acid | 2.52 | 2.45 | 2.6 | 0.075 | 2 | 1 |
| 3-p-Coumaroylquinic acid | 1.07 | 0.86 | 1.29 | 0.21 | 2 | 1 | |
| 3-Caffeoylquinic acid | 1.19 | 0.98 | 1.39 | 0.2 | 2 | 1 | |