Showing retention factors for Cyanidin 3-O-glucoside 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-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Blackberry, raw | 0.94 | 0.94 | 0.94 | 0 | 1 | 1 |
| Raspberry [Unknown species], raw | 0.86 | 0.53 | 1.07 | 0.22 | 4 | 1 | |
| Red raspberry, raw | 0.5 | 0.5 | 0.5 | 0 | 1 | 1 | |
| Vegetables | |||||||
| Onion-family vegetables | Onion [Red], raw | 0.9 | 0.9 | 0.9 | 0 | 1 | 1 |