Showing retention factors for Polyphenols, total in foods with the process jam making

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Polyphenols, total - Polyphenols, total - Polyphenols, total
		mean RF value	min	max	SD	n	# of references

Fruits and fruit products
Fruits - Berries	Lingonberry, raw	0.92	0.92	0.92	0	1	1
	Bilberry, raw	0.42	0.42	0.42	0	1	1
	Raspberry [Unknown species], raw	0.82	0.82	0.82	0	1	1
	Red raspberry, raw	0.55	0.55	0.55	0	1	1
	Blackcurrant, raw	0.72	0.62	0.83	0.1	2	2
	Cranberry [Unknown species], raw	0.88	0.88	0.88	0	1	1
	Blueberry [Unknown species]	0.77	0.77	0.77	0	1	1
	Strawberry, raw	0.76	0.76	0.76	0	1	1
	Blackberry, raw	0.8	0.8	0.8	0	1	1
	Redcurrant, raw	0.82	0.82	0.82	0	1	1
	Black raspberry, raw	0.16	0.16	0.16	0	1	1
	Chinese bayberry	0.72	0.72	0.72	0	1	1
Fruits - Drupes	Sour cherry	0.45	0.42	0.5	0.034	3	1
	Plum, fresh	0.4	0.34	0.45	0.055	2	1

Showing retention factors for Polyphenols, total in foods with the process jam making Food Processing