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 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
Pelargonidin 3-O-sophoroside 1 1 1 0 2 1
Cyanidin 3-O-glucoside 1.07 1.04 1.1 0.03 2 1
Cyanidin 3-O-rutinoside 1.11 1.09 1.14 0.025 2 1
Pelargonidin 3-O-glucosyl-rutinoside 1.2 1.03 1.36 0.17 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 Ellagic acid 3.55 1.82 5.28 1.73 2 1
Lambertianin C 1.28 1.12 1.44 0.16 2 1
Sanguiin H-6 1.13 1.09 1.17 0.04 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