Showing retention factors for polyphenols in Tangerine, pure juice with the process pasteurized Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Non-alcoholic beverages - Fruit juices - Citrus juices - Tangerine, pure juice / Tangerine, pure juice, pasteurized | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavanones | Hesperidin | 1.09 | 1.09 | 1.09 | 0 | 1 | 1 |
| Narirutin | 2 | 2 | 2 | 0 | 1 | 1 | |
| Didymin | 1.79 | 1.79 | 1.79 | 0 | 1 | 1 | |
| Flavones | Nobiletin | 0.93 | 0.93 | 0.93 | 0 | 1 | 1 |
| Tangeretin | 0.82 | 0.82 | 0.82 | 0 | 1 | 1 | |
| Tetramethylscutellarein | 0.94 | 0.94 | 0.94 | 0 | 1 | 1 | |
| Sinensetin | 1.01 | 1.01 | 1.01 | 0 | 1 | 1 | |