Showing retention factors for polyphenols in Sweet cherry, 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 - Drupes - Sweet cherry, raw / Sweet cherry, raw, stored refrigerated
Flavonoids
Anthocyanins Peonidin 3-O-glucoside 1.59 1 2.77 0.83 3 1
Peonidin 3-O-rutinoside 5.82 1.06 26.6 6.9 13 1
Cyanidin 3-O-glucoside 2.13 0.62 7 1.89 15 1
Pelargonidin 3-O-rutinoside 2.04 0.67 4.75 1.04 11 1
Cyanidin 3-O-rutinoside 1.85 0.07 3.82 0.91 15 1
Flavanols (-)-Epicatechin 1.06 0.49 2.29 0.52 15 1
(+)-Catechin 1.03 0.58 1.86 0.36 15 1
Flavonols Quercetin 3-O-rutinoside 1.17 0.72 2.23 0.38 15 1
Phenolic acids
Hydroxycinnamic acids 5-Caffeoylquinic acid 1.03 0.57 1.57 0.28 15 1
p-Coumaroylquinic acid 1.08 0.54 2.17 0.37 15 1
3-Caffeoylquinic acid 1.08 0.6 1.63 0.33 15 1
mean RF value min max SD n # of references
 
Fruits and fruit products - Fruits - Drupes - Sweet cherry, raw / Sweet cherry, raw, stored refrigerated
Polyphenols, total
Polyphenols, total Polyphenols, total 1.01 0.38 1.6 0.33 16 1