Showing retention factors for polyphenols in Rowanberry, raw with the process stored at room temperature 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 - Rowanberry, raw / Rowanberry, raw, stored at room temperature | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin 3-O-glucoside | 0.16 | 0.16 | 0.16 | 0 | 1 | 1 |
| Quercetin 3-O-rutinoside | 0.31 | 0.31 | 0.31 | 0 | 1 | 1 | |
| Quercetin 3-O-galactoside | 0.14 | 0.14 | 0.14 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Rowanberry, raw / Rowanberry, raw, stored at room temperature | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.5 | 0.5 | 0.5 | 0 | 1 | 1 |