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 Rowanberry, raw 0.29 0.29 0.29 0 1 1
Strawberry, puree 1.02 0.86 1.18 0.12 6 1
Red raspberry, raw 1.07 1.03 1.11 0.04 2 1
Fruits - Citrus Orange [Blond] 1.18 0.99 1.28 0.084 9 1
Orange [Blood] 1.01 0.94 1.12 0.058 6 1
Fruits - Drupes Sweet cherry, canned 0.9 0.9 0.9 0 1 1
Nectarine, puree, high-pressure processed 0.95 0.88 1.04 0.047 8 1
Sweet cherry, raw 1.01 0.38 1.6 0.33 16 1
Nectarine, puree, pasteurized 1.01 0.95 1.07 0.06 2 1
Fruits - Pomes Apple [Dessert], puree 0.68 0.64 0.74 0.042 3 1
Apple, whole, raw 1.1 0.68 1.39 0.2 10 2
Non-alcoholic beverages
Fruit juices - Berry juices Strawberry, pure juice 1.04 0.73 1.28 0.18 6 1
Blueberry [Unknown species], pure juice 1.01 0.85 1.19 0.12 11 2
Blackcurrant, juice 0.88 0.68 1.02 0.11 6 1
Blueberry [Unknown species], pure juice, high-pressure processed 0.89 0.87 0.92 0.017 5 1
Cranberry [Unknown species], juice 1.09 0.93 1.19 0.081 6 1
Blueberry [Unknown species], pure juice, high-intensity pulsed electric fields 0.88 0.85 0.9 0.016 5 1
Fruit juices - Drupe juices Sweet cherry, pure juice 1.22 0.96 1.5 0.17 6 1
Fruit juices - Tropical fruit juices Pomegranate, pure juice 1 0.64 1.21 0.18 6 1
Vegetables
Cabbages Kale [Curly], raw 1.04 1.03 1.04 0.0047 3 1
Shoot vegetables Asparagus, raw 1.14 1.14 1.14 0 1 1
Tubers Sweet potato, raw 1.79 0.81 3.67 0.74 12 1