Showing retention factors for polyphenols in Apple, whole, 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 - Pomes - Apple, whole, raw / Apple, whole, raw, stored refrigerated | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Dihydrochalcones | Phloridzin | 0.49 | 0 | 1.4 | 0.53 | 6 | 1 |
| Flavanols | (-)-Epicatechin | 0.83 | 0.56 | 1.21 | 0.25 | 6 | 1 |
| (+)-Catechin | 0.99 | 0.66 | 1.65 | 0.36 | 6 | 1 | |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | 5-Caffeoylquinic acid | 0.68 | 0.34 | 0.89 | 0.19 | 6 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Pomes - Apple, whole, raw / Apple, whole, raw, stored refrigerated | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 1.1 | 0.68 | 1.39 | 0.2 | 10 | 2 |