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

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	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
	Rowanberry, raw	0.29	0.29	0.29	0	1	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	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
	Sweet cherry, canned	0.9	0.9	0.9	0	1	1
Fruits - Pomes	Apple, whole, raw	1.1	0.68	1.39	0.2	10	2
	Apple [Dessert], puree	0.68	0.64	0.74	0.042	3	1
Non-alcoholic beverages
Fruit juices - Berry juices	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
	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
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

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