Showing retention factors for (-)-Epicatechin 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 - (-)-Epicatechin | |||||||
|---|---|---|---|---|---|---|---|
| Alcoholic beverages | |||||||
| Wines - Grape wines | Wine [White] | 0.77 | 0.76 | 0.78 | 0.01 | 2 | 1 |
| Fruits and fruit products | |||||||
| Fruits - Drupes | Sweet cherry, raw | 1.04 | 0.7 | 1.55 | 0.24 | 8 | 1 |