Showing retention factors for polyphenols in Tangerine, pure juice, pasteurized 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 | ||
| Non-alcoholic beverages - Fruit juices - Citrus juices - Tangerine, pure juice, pasteurized / Tangerine, pure juice, pasteurized, stored refrigerated | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavanones | Narirutin | 0.92 | 0.78 | 1.05 | 0.08 | 7 | 1 |
| Didymin | 0.64 | 0.52 | 0.73 | 0.078 | 7 | 1 | |
| Hesperidin | 0.47 | 0.32 | 0.62 | 0.1 | 7 | 1 | |
| Flavones | Tangeretin | 0.76 | 0.63 | 0.9 | 0.086 | 7 | 1 |
| Tetramethylscutellarein | 0.78 | 0.7 | 0.83 | 0.041 | 7 | 1 | |
| Sinensetin | 0.96 | 0.93 | 0.98 | 0.017 | 7 | 1 | |
| Nobiletin | 0.87 | 0.8 | 0.93 | 0.043 | 7 | 1 | |