Showing retention factors for polyphenols in Blackcurrant, raw with the process frozen, stored frozen 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 - Berries - Blackcurrant, raw / Blackcurrant, raw, frozen, stored frozen
Flavonoids
Anthocyanins Cyanidin 3-O-(6''-p-coumaroyl-glucoside) 0.9 0.6 1.14 0.21 5 1
Peonidin 3-O-glucoside 1.37 0.46 3.73 1.21 5 1
Petunidin 3-O-glucoside 0.7 0 0.98 0.38 5 1
Peonidin 3-O-rutinoside 0.66 0.16 1.06 0.36 5 1
Delphinidin 3-O-rutinoside 0.91 0.67 1.05 0.13 5 1
Cyanidin 3-O-glucoside 0.81 0.65 1.01 0.11 5 1
Pelargonidin 3-O-rutinoside 1.18 0.49 1.64 0.45 5 1
Petunidin 3-O-rutinoside 0.88 0.55 1.15 0.19 5 1
Cyanidin 3-O-rutinoside 0.91 0.75 1 0.087 5 1
Delphinidin 3-O-glucoside 0.8 0.7 0.89 0.07 5 1
Petunidin 3-O-(6''-p-coumaroyl-glucoside) 0.88 0.69 1.11 0.16 5 1
Flavonols Myricetin 3-O-glucoside 0.5 0.43 0.63 0.074 5 1
Quercetin 3-O-glucoside 1.04 0.81 1.21 0.14 5 1
Kaempferol 3-O-glucoside 0.89 0.79 1 0.067 5 1
Quercetin 3-O-rutinoside 1.55 1.24 1.69 0.16 5 1
Kaempferol 3-O-rutinoside 0.9 0.8 1.04 0.078 5 1
Myricetin 3-O-rutinoside 0.59 0.34 0.72 0.14 5 1
mean RF value min max SD n # of references
 
Fruits and fruit products - Fruits - Berries - Blackcurrant, raw / Blackcurrant, raw, frozen, stored frozen
Polyphenols, total
Polyphenols, total Polyphenols, total 1.02 0.93 1.18 0.078 6 2