Showing retention factors for Anthocyanins, total 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 - Anthocyanins - Anthocyanins, total
Fruits and fruit products
Fruits - Berries Red raspberry, raw 0.47 0.47 0.47 0 1 1
Fruits - Drupes Sour cherry 0.11 0.1 0.12 0.0082 3 1
Plum, fresh 0.17 0.13 0.22 0.045 2 1