Showing retention factors for polyphenols in Tangerine with the process canned Food Processing

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Fruits and fruit products - Fruits - Citrus - Tangerine / Tangerine, canned
Flavonoids
Flavanones Narirutin 0.23 0.23 0.23 0 1 1
Hesperidin 0.29 0.29 0.29 0 1 1
Phenolic acids
Hydroxybenzoic acids Vanillic acid 0.42 0.42 0.42 0 1 1
4-Hydroxybenzoic acid 0.54 0.54 0.54 0 1 1
mean RF value min max SD n # of references
 
Fruits and fruit products - Fruits - Citrus - Tangerine / Tangerine, canned
Phenolic acids
Hydroxycinnamic acids Caffeic acid 0.54 0.54 0.54 0 1 1
Ferulic acid 0.41 0.41 0.41 0 1 1
Sinapic acid 0.46 0.46 0.46 0 1 1
p-Coumaric acid 0.45 0.45 0.45 0 1 1