Showing retention factors for Anthocyanins, total in foods with the process boiled 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 | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Common cabbage [Red], raw | 0.52 | 0.39 | 0.72 | 0.13 | 4 | 1 |
| Fruit vegetables | Eggplant [Purple], peeled, raw | 1 | 1 | 1 | 0 | 1 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Anthocyanins - Anthocyanins, total | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Stalk vegetables | Rhubarb, raw | 1.36 | 1.06 | 1.95 | 0.35 | 4 | 1 |
| Vegetables | |||||||
| Cabbages | Common cabbage [Red], raw | 0.19 | 0.19 | 0.19 | 0 | 1 | 1 |