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 | Kaempferol | 0.85 | 0.85 | 0.85 | 0 | 1 | 1 |
| Quercetin | 2.33 | 2.33 | 2.33 | 0 | 1 | 1 | |
| Myricetin | 1.87 | 1.87 | 1.87 | 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 | Myricetin | 0.61 | 0.61 | 0.61 | 0 | 1 | 1 |
| Kaempferol | 0.8 | 0.8 | 0.8 | 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 |