Showing retention factors for Polyphenols, total in foods with the process frozen, stored frozen

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Polyphenols, total - Polyphenols, total - Polyphenols, total
		mean RF value	min	max	SD	n	# of references

Fruits and fruit products
Fruits - Berries	Bilberry, raw	0.58	0.58	0.58	0	1	1
	Black raspberry, raw	0.45	0.45	0.45	0	1	1
	Blackcurrant, raw	1.02	0.93	1.18	0.078	6	2
Fruits - Drupes	Sweet cherry, raw	0.88	0.51	1.13	0.25	4	1
Vegetables
Cabbages	Broccoli, blanched	0.9	0.83	0.97	0.07	2	1
	Cauliflower, blanched	0.91	0	1.06	0.24	17	2
	Common cabbage [Unknown colour], blanched	0.81	0.79	0.83	0.02	2	1
Pulse vegetables	Fresh pea, blanched	0.9	0.79	0.92	0.045	11	1
Root vegetables	Carrot, blanched	0.98	0.82	1.23	0.16	12	1
	Swede, blanched	0.69	0.65	0.74	0.045	2	1
Tubers	Potato, peeled, blanched	0.59	0.59	0.59	0	2	1
	Potato, blanched	1.11	0.99	1.24	0.12	2	1

Showing retention factors for Polyphenols, total in foods with the process frozen, stored frozen Food Processing