Showing retention factors for Anthocyanins, total in foods 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 | ||
| Flavonoids - Anthocyanins - Anthocyanins, total | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Stalk vegetables | Rhubarb, raw | 0.67 | 0.61 | 0.71 | 0.038 | 4 | 1 |
| Vegetables | |||||||
| Cabbages | Cauliflower, raw | 0.22 | 0.09 | 0.35 | 0.11 | 3 | 1 |