Showing retention factors for polyphenols in Fig, whole, fresh with the process dried 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 - 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 | 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 | |
| Quercetin 3-O-rutinoside | 2.52 | 0.55 | 4.1 | 1.25 | 6 | 1 | |
| Phenolic acids | |||||||
| Hydroxycinnamic acids | 5-Caffeoylquinic acid | 2.37 | 0.24 | 4.15 | 1.33 | 6 | 1 |