Showing retention factors for Cyanidin 3-O-sophoroside 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-sophoroside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Raspberry [Unknown species], raw | 1.12 | 0.83 | 1.69 | 0.34 | 4 | 1 |
| Red raspberry, raw | 0.51 | 0.51 | 0.51 | 0 | 1 | 1 | |