Showing retention factors for (+)-Catechin in foods with the process puree making Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavanols - (+)-Catechin | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Strawberry, raw | 0.92 | 0.89 | 0.95 | 0.024 | 3 | 1 |
| Fruits - Drupes | Apricot, raw | 0.28 | 0.24 | 0.33 | 0.045 | 2 | 1 |