Showing retention factors for polyphenols in Raspberry [Unknown species], raw with the process frozen 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 - Berries - Raspberry [Unknown species], raw / Raspberry [Unknown species], raw, frozen | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Cyanidin 3-O-glucoside | 0.86 | 0.53 | 1.07 | 0.22 | 4 | 1 |
| Cyanidin 3-O-sophoroside | 1.12 | 0.83 | 1.69 | 0.34 | 4 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Raspberry [Unknown species], raw / Raspberry [Unknown species], raw, frozen | |||||||
|---|---|---|---|---|---|---|---|
| Phenolic acids | |||||||
| Hydroxybenzoic acids | Ellagic acid | 0.92 | 0.87 | 1.04 | 0.07 | 4 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Raspberry [Unknown species], raw / Raspberry [Unknown species], raw, frozen | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.98 | 0.87 | 1.12 | 0.11 | 4 | 1 |