Showing retention factors for Cyanidin 3-O-rutinoside in foods with the process stored refrigerated 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-rutinoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Red raspberry, raw | 1.11 | 1.09 | 1.14 | 0.025 | 2 | 1 |
| Fruits - Drupes | Sweet cherry, raw | 1.85 | 0.07 | 3.82 | 0.91 | 15 | 1 |