Showing retention factors for Cyanidin 3-O-glucoside in foods with the process stored frozen 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-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Blackberry, raw, frozen | 1.01 | 0.99 | 1.05 | 0.023 | 4 | 1 |
| Raspberry [Unknown species], raw, frozen | 1.03 | 0.45 | 1.47 | 0.3 | 16 | 1 | |