Showing retention factors for polyphenols in Grape [Unknown color], juice with the process pasteurized Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Non-alcoholic beverages - Fruit juices - Berry juices - Grape [Unknown color], juice / Grape [Unknown color], juice, pasteurized | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavanols | Procyanidin dimer B2 | 1.17 | 0.81 | 1.56 | 0.24 | 5 | 1 |
| Procyanidin trimer T2 | 1.88 | 0.4 | 4.92 | 1.6 | 5 | 1 | |
| Procyanidin dimer B1 3-O-gallate | 7.07 | 1.09 | 16 | 6.1 | 4 | 1 | |
| (+)-Catechin | 2.2 | 0.66 | 6.68 | 2.29 | 5 | 1 | |
| Procyanidin dimer B3 | 1.39 | 0.15 | 2.59 | 1.18 | 4 | 1 | |
| (-)-Epicatechin | 1.9 | 0.33 | 5.81 | 2.09 | 5 | 1 | |
| Procyanidin dimer B4 | 0.5 | 0.5 | 0.5 | 0 | 1 | 1 | |
| Procyanidin dimer B1 | 2.68 | 0.73 | 7.01 | 2.25 | 5 | 1 | |
| Procyanidin trimer C1 | 4.9 | 0.4 | 17.47 | 6.41 | 5 | 1 | |