Showing retention factors for polyphenols in Blackcurrant, raw 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 - Blackcurrant, raw / Blackcurrant, jam | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin | 2.39 | 2.39 | 2.39 | 0 | 1 | 1 |
| Myricetin | 1.08 | 1.08 | 1.08 | 0 | 1 | 1 | |
| Kaempferol | 1.7 | 1.7 | 1.7 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Blackcurrant, raw / Blackcurrant, jam | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Myricetin | 0.67 | 0.67 | 0.67 | 0 | 1 | 1 |
| Kaempferol | 0.6 | 0.6 | 0.6 | 0 | 1 | 1 | |
| Quercetin | 0.66 | 0.66 | 0.66 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Blackcurrant, raw / Blackcurrant, jam | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.72 | 0.62 | 0.83 | 0.1 | 2 | 2 |