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 - Blackberry, raw / Blackberry, raw, frozen
Flavonoids
Anthocyanins Cyanidin 3-O-rutinoside 1.01 1.01 1.01 0 1 1
Cyanidin 3-O-glucosyl-rutinoside 0.82 0.82 0.82 0 1 1
Cyanidin 3-O-glucoside 0.94 0.94 0.94 0 1 1
mean RF value min max SD n # of references
 
Fruits and fruit products - Fruits - Berries - Blackberry, raw / Blackberry, raw, frozen
Phenolic acids
Hydroxybenzoic acids Ellagic acid 0.74 0.74 0.74 0 1 1
mean RF value min max SD n # of references
 
Fruits and fruit products - Fruits - Berries - Blackberry, raw / Blackberry, raw, frozen
Polyphenols, total
Polyphenols, total Polyphenols, total 0.92 0.92 0.92 0 1 1