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-(6''-p-coumaroyl-glucoside)
Fruits and fruit products
Fruits - Berries Blackcurrant, raw 0.9 0.6 1.14 0.21 5 1