Showing retention factors for polyphenols in Red raspberry, raw with the process stored refrigerated 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, stored refrigerated | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Pelargonidin 3-O-sophoroside | 1 | 1 | 1 | 0 | 2 | 1 |
| Cyanidin 3-O-glucoside | 1.07 | 1.04 | 1.1 | 0.03 | 2 | 1 | |
| Pelargonidin 3-O-glucosyl-rutinoside | 1.2 | 1.03 | 1.36 | 0.17 | 2 | 1 | |
| Cyanidin 3-O-rutinoside | 1.11 | 1.09 | 1.14 | 0.025 | 2 | 1 | |
| Cyanidin 3-O-sophoroside | 1 | 0.96 | 1.04 | 0.04 | 2 | 1 | |
| Cyanidin 3-O-glucosyl-rutinoside | 0.93 | 0.88 | 0.97 | 0.045 | 2 | 1 | |
| Flavonols | Kaempferol | 1 | 1 | 1 | 0 | 2 | 1 |
| Quercetin | 0.99 | 0.89 | 1.1 | 0.1 | 2 | 1 | |
| Phenolic acids | |||||||
| Hydroxybenzoic acids | Sanguiin H-6 | 1.13 | 1.09 | 1.17 | 0.04 | 2 | 1 |
| Ellagic acid | 3.55 | 1.82 | 5.28 | 1.73 | 2 | 1 | |
| Lambertianin C | 1.28 | 1.12 | 1.44 | 0.16 | 2 | 1 | |
| 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, stored refrigerated | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol | 1.09 | 1.09 | 1.09 | 0 | 2 | 1 |
| Quercetin | 1.09 | 1.06 | 1.13 | 0.035 | 2 | 1 | |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | p-Coumaric acid | 1.88 | 1.48 | 2.28 | 0.4 | 2 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Red raspberry, raw / Red raspberry, raw, stored refrigerated | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 1.07 | 1.03 | 1.11 | 0.04 | 2 | 1 |