Showing retention factors for Kaempferol in foods 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 | ||
| Flavonoids - Flavonols - Kaempferol | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Blackcurrant, raw | 1.7 | 1.7 | 1.7 | 0 | 1 | 1 |
| Cranberry [Unknown species], raw | 0.85 | 0.85 | 0.85 | 0 | 1 | 1 | |
| Chinese bayberry | 0.85 | 0.85 | 0.85 | 0 | 1 | 1 | |
| Redcurrant, raw | 8.5 | 8.5 | 8.5 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Kaempferol | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Strawberry, raw | 0.94 | 0.94 | 0.94 | 0 | 1 | 1 |
| Lingonberry, raw | 0.9 | 0.9 | 0.9 | 0 | 1 | 1 | |
| Raspberry [Unknown species], raw | 0.81 | 0.81 | 0.81 | 0 | 1 | 1 | |
| Chinese bayberry | 0.8 | 0.8 | 0.8 | 0 | 1 | 1 | |
| Cranberry [Unknown species], raw | 0.67 | 0.67 | 0.67 | 0 | 1 | 1 | |
| Blackcurrant, raw | 0.6 | 0.6 | 0.6 | 0 | 1 | 1 | |
| Redcurrant, raw | 0.85 | 0.85 | 0.85 | 0 | 1 | 1 | |