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-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
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
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 Kaempferol 0.63 0.63 0.63 0 1 1
Quercetin 0.6 0.6 0.6 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