Showing retention factors for polyphenols in Blackberry, raw, frozen with the process stored 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, frozen / Blackberry, raw, frozen, stored frozen | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Cyanidin 3-O-glucoside | 1.01 | 0.99 | 1.05 | 0.023 | 4 | 1 |
| Cyanidin 3-O-rutinoside | 0.99 | 0.96 | 1.02 | 0.022 | 4 | 1 | |
| Cyanidin 3-O-glucosyl-rutinoside | 1.1 | 1.04 | 1.22 | 0.072 | 4 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Blackberry, raw, frozen / Blackberry, raw, frozen, stored frozen | |||||||
|---|---|---|---|---|---|---|---|
| Phenolic acids | |||||||
| Hydroxybenzoic acids | Ellagic acid | 1.2 | 1.14 | 1.24 | 0.036 | 4 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Blackberry, raw, frozen / Blackberry, raw, frozen, stored frozen | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.93 | 0.83 | 1.01 | 0.066 | 4 | 1 |