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 Strawberry, puree 0.79 0.57 0.97 0.14 6 1
Red raspberry, raw 1.07 1.04 1.1 0.03 2 1
Fruits - Drupes Sweet cherry, raw 2.13 0.62 7 1.89 15 1
Non-alcoholic beverages
Fruit juices - Berry juices Strawberry, pure juice 1.19 1.17 1.2 0.015 2 1
Strawberry, pure juice, pasteurized 0.94 0.43 1.71 0.38 16 1
Strawberry, pure juice, high-intensity pulsed electric fields 0.91 0.36 1.62 0.39 8 1
Fruit juices - Tropical fruit juices Pomegranate, pure juice, pasteurized 0.47 0.46 0.49 0.011 4 1