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 - Other fruits - Fig, whole, fresh / Fig, whole, dried
Flavonoids
Anthocyanins Cyanidin 3-O-rutinoside 0.2 0.07 0.43 0.12 6 1
Flavanols (+)-Catechin 2.22 0.78 4.23 1.21 6 1
(-)-Epicatechin 1.15 0.52 1.62 0.38 6 1
Flavonols Quercetin 3-O-rutinoside 2.52 0.55 4.1 1.25 6 1
Kaempferol 3-O-glucoside 3.68 1.08 9.16 2.72 6 1
Quercetin 3-O-glucuronide 2.39 0.48 4.75 1.63 6 1
Phenolic acids
Hydroxycinnamic acids 5-Caffeoylquinic acid 2.37 0.24 4.15 1.33 6 1