Showing retention factors for Naringenin in foods with the process stored refrigerated Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavanones - Naringenin | |||||||
|---|---|---|---|---|---|---|---|
| Non-alcoholic beverages | |||||||
| Fruit juices - Citrus juices | Orange, pure juice, pasteurized | 0.74 | 0.6 | 0.88 | 0.11 | 4 | 1 |
| Orange, pure juice, high-pressure processed | 0.73 | 0.49 | 0.94 | 0.18 | 4 | 1 | |
| Orange, pure juice | 0.72 | 0.54 | 0.92 | 0.15 | 4 | 1 | |
| Orange, pure juice, high-intensity pulsed electric fields | 0.76 | 0.59 | 0.93 | 0.14 | 4 | 1 | |