Showing retention factors for polyphenols in Apricot, raw with the process puree making 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 - Apricot, raw / Apricot, puree | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavanols | (+)-Catechin | 0.28 | 0.24 | 0.33 | 0.045 | 2 | 1 |
| (-)-Epicatechin | 0.47 | 0.44 | 0.5 | 0.03 | 2 | 1 | |
| Flavonols | Quercetin 3-O-rutinoside | 0.69 | 0.66 | 0.73 | 0.035 | 2 | 1 |
| Kaempferol 3-O-rutinoside | 0.64 | 0.62 | 0.65 | 0.015 | 2 | 1 | |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | Ferulic acid | 0.38 | 0.22 | 0.53 | 0.15 | 2 | 1 |
| 5-Caffeoylquinic acid | 0.77 | 0.76 | 0.77 | 0.005 | 2 | 1 | |
| p-Coumaric acid | 0.65 | 0.56 | 0.74 | 0.09 | 2 | 1 | |
| Caffeic acid | 0.59 | 0.41 | 0.77 | 0.18 | 2 | 1 | |