Showing retention factors for polyphenols in Blackberry, 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 - Blackberry, raw / Blackberry, raw, frozen | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Cyanidin 3-O-glucoside | 0.94 | 0.94 | 0.94 | 0 | 1 | 1 |
| 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 | |
| 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 |