Showing retention factors for Cyanidin 3-O-glucosyl-rutinoside in foods with the process frozen Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
mean RF value | min | max | SD | n | # of references | ||
Flavonoids - Anthocyanins - Cyanidin 3-O-glucosyl-rutinoside | |||||||
---|---|---|---|---|---|---|---|
Fruits and fruit products | |||||||
Fruits - Berries | Red raspberry, raw | 0.49 | 0.49 | 0.49 | 0 | 1 | 1 |
Blackberry, raw | 0.82 | 0.82 | 0.82 | 0 | 1 | 1 |