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

mean RF value min max SD n # of references
 
Polyphenols, total - Polyphenols, total - Polyphenols, total
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 Common cabbage [Unknown colour], blanched 0.81 0.79 0.83 0.02 2 1
Broccoli, blanched 0.9 0.83 0.97 0.07 2 1
Cauliflower, blanched 0.91 0 1.06 0.24 17 2
Pulse vegetables Fresh pea, blanched 0.9 0.79 0.92 0.045 11 1
Root vegetables Swede, blanched 0.69 0.65 0.74 0.045 2 1
Carrot, blanched 0.98 0.82 1.23 0.16 12 1
Tubers Potato, blanched 1.11 0.99 1.24 0.12 2 1
Potato, peeled, blanched 0.59 0.59 0.59 0 2 1