Showing retention factors for (+)-Catechin in foods 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 | ||
| Flavonoids - Flavanols - (+)-Catechin | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Strawberry, puree | 0.32 | 0.27 | 0.41 | 0.063 | 6 | 1 |
| Fruits - Drupes | Sweet cherry, raw | 1.02 | 0.42 | 1.42 | 0.3 | 8 | 1 |