Showing retention factors for polyphenols in Red raspberry, raw with the process frozen 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 - Berries - Red raspberry, raw / Red raspberry, raw, frozen | |||||||
---|---|---|---|---|---|---|---|
Flavonoids | |||||||
Anthocyanins | Cyanidin 3-O-rutinoside | 0.5 | 0.5 | 0.5 | 0 | 1 | 1 |
Pelargonidin 3-O-glucosyl-rutinoside | 0.5 | 0.5 | 0.5 | 0 | 1 | 1 | |
Cyanidin 3-O-sophoroside | 0.51 | 0.51 | 0.51 | 0 | 1 | 1 | |
Cyanidin 3-O-glucosyl-rutinoside | 0.49 | 0.49 | 0.49 | 0 | 1 | 1 | |
Cyanidin 3-O-glucoside | 0.5 | 0.5 | 0.5 | 0 | 1 | 1 | |
Pelargonidin 3-O-sophoroside | 0.47 | 0.47 | 0.47 | 0 | 1 | 1 | |
Flavonols | Kaempferol | 0.5 | 0.5 | 0.5 | 0 | 1 | 1 |
Quercetin | 0.39 | 0.39 | 0.39 | 0 | 1 | 1 | |
Phenolic acids | |||||||
Hydroxybenzoic acids | Ellagic acid | 0.55 | 0.55 | 0.55 | 0 | 1 | 1 |
Lambertianin C | 0.52 | 0.52 | 0.52 | 0 | 1 | 1 | |
Sanguiin H-6 | 0.49 | 0.49 | 0.49 | 0 | 1 | 1 | |
Hydroxycinnamic acids | p-Coumaric acid | 0.35 | 0.35 | 0.35 | 0 | 1 | 1 |
mean RF value | min | max | SD | n | # of references | ||
Fruits and fruit products - Fruits - Berries - Red raspberry, raw / Red raspberry, raw, frozen | |||||||
---|---|---|---|---|---|---|---|
Flavonoids | |||||||
Flavonols | Quercetin | 0.6 | 0.6 | 0.6 | 0 | 1 | 1 |
Kaempferol | 0.63 | 0.63 | 0.63 | 0 | 1 | 1 | |
Phenolic acids | |||||||
Hydroxycinnamic acids | p-Coumaric acid | 2.71 | 2.71 | 2.71 | 0 | 1 | 1 |
mean RF value | min | max | SD | n | # of references | ||
Fruits and fruit products - Fruits - Berries - Red raspberry, raw / Red raspberry, raw, frozen | |||||||
---|---|---|---|---|---|---|---|
Polyphenols, total | |||||||
Polyphenols, total | Polyphenols, total | 0.49 | 0.49 | 0.49 | 0 | 1 | 1 |