Showing retention factors for polyphenols in Chinese bayberry with the process jam making Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
mean RF value | min | max | SD | n | # of references | ||
Fruits and fruit products - Fruits - Berries - Chinese bayberry / Chinese bayberry, jam | |||||||
---|---|---|---|---|---|---|---|
Flavonoids | |||||||
Flavonols | Myricetin | 1.87 | 1.87 | 1.87 | 0 | 1 | 1 |
Kaempferol | 0.85 | 0.85 | 0.85 | 0 | 1 | 1 | |
Quercetin | 2.33 | 2.33 | 2.33 | 0 | 1 | 1 |
mean RF value | min | max | SD | n | # of references | ||
Fruits and fruit products - Fruits - Berries - Chinese bayberry / Chinese bayberry, jam | |||||||
---|---|---|---|---|---|---|---|
Flavonoids | |||||||
Flavonols | Kaempferol | 0.8 | 0.8 | 0.8 | 0 | 1 | 1 |
Myricetin | 0.61 | 0.61 | 0.61 | 0 | 1 | 1 |
mean RF value | min | max | SD | n | # of references | ||
Fruits and fruit products - Fruits - Berries - Chinese bayberry / Chinese bayberry, jam | |||||||
---|---|---|---|---|---|---|---|
Polyphenols, total | |||||||
Polyphenols, total | Polyphenols, total | 0.72 | 0.72 | 0.72 | 0 | 1 | 1 |