Showing retention factors for polyphenols in Sweet cherry, raw with the process stored at room temperature 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 at room temperature
Flavonoids
Anthocyanins Peonidin 3-O-rutinoside 5.89 1.23 13.4 3.98 7 1
Pelargonidin 3-O-rutinoside 4.01 2.18 6.3 1.65 7 1
Cyanidin 3-O-glucoside 1.99 0.67 5.58 1.45 8 1
Cyanidin 3-O-rutinoside 2.39 0.12 4.71 1.33 8 1
Peonidin 3-O-glucoside 4.91 1.53 8.29 3.38 2 1
Flavanols (+)-Catechin 1.02 0.42 1.42 0.3 8 1
(-)-Epicatechin 1.04 0.7 1.55 0.24 8 1
Flavonols Quercetin 3-O-rutinoside 1.28 0.69 2.36 0.56 8 1
Phenolic acids
Hydroxycinnamic acids p-Coumaroylquinic acid 1.13 0.81 1.36 0.19 8 1
3-Caffeoylquinic acid 1.15 0.83 1.56 0.25 8 1
5-Caffeoylquinic acid 1.01 0.64 1.46 0.21 8 1
mean RF value min max SD n # of references
 
Fruits and fruit products - Fruits - Drupes - Sweet cherry, raw / Sweet cherry, raw, stored at room temperature
Polyphenols, total
Polyphenols, total Polyphenols, total 0.84 0 1.98 0.56 8 1