Showing retention factors for Cyanidin 3-O-rutinoside 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 - Anthocyanins - Cyanidin 3-O-rutinoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Drupes | Sweet cherry, raw | 2.39 | 0.12 | 4.71 | 1.33 | 8 | 1 |