Showing retention factors for polyphenols in Rhubarb, raw with the process blanched 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 - Stalk vegetables - Rhubarb, raw / Rhubarb, blanched | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.83 | 0.74 | 0.98 | 0.11 | 3 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Stalk vegetables - Rhubarb, raw / Rhubarb, blanched | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Anthocyanins, total | 0.67 | 0.61 | 0.71 | 0.038 | 4 | 1 |