Showing retention factors for polyphenols in Blueberry [Unknown species], jam with the process stored at room temperature 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 - Jams - Berry jams - Blueberry [Unknown species], jam / Blueberry [Unknown species], jam, stored at room temperature
Flavonoids
Anthocyanins Petunidin 3-O-glucoside 0.47 0 1.03 0.31 6 1
Cyanidin 3-O-galactoside 0.74 0.56 0.92 0.12 6 1
Peonidin 3-O-galactoside 0.66 0.53 0.78 0.078 6 1
Delphinidin 3-O-galactoside 0.71 0.53 0.84 0.11 6 1
Malvidin 3-O-arabinoside 0.61 0.42 0.84 0.14 6 1
Delphinidin 3-O-arabinoside 0.7 0.51 0.88 0.12 6 1
Malvidin 3-O-galactoside 0.63 0.46 0.73 0.1 6 1
Flavanols 02 mers 0.47 0.22 0.69 0.19 3 1
07-10 mers 0.29 0.17 0.41 0.098 3 1
07 mers 0.28 0.13 0.44 0.13 3 1
01 mers 0.55 0.3 0.71 0.18 3 1
04 mers 0.32 0.15 0.48 0.13 3 1
08 mers 0.3 0.25 0.36 0.045 3 1
03 mers 0.35 0.16 0.58 0.17 3 1
05 mers 0.34 0.13 0.54 0.17 3 1
02-03 mers 0.43 0.2 0.65 0.18 3 1
04-06 mers 0.32 0.15 0.47 0.13 3 1
06 mers 0.31 0.17 0.43 0.11 3 1