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 | Red raspberry, raw | 0.51 | 0.51 | 0.51 | 0 | 1 | 1 |
Raspberry [Unknown species], raw | 1.12 | 0.83 | 1.69 | 0.34 | 4 | 1 |