Showing retention factors for polyphenols in Lingonberry, 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 - Lingonberry, raw / Lingonberry, jam | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin | 6.58 | 6.58 | 6.58 | 0 | 1 | 1 |
| Myricetin | 1.3 | 1.3 | 1.3 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Lingonberry, raw / Lingonberry, jam | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol | 0.9 | 0.9 | 0.9 | 0 | 1 | 1 |
| Quercetin | 1 | 1 | 1 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Fruits and fruit products - Fruits - Berries - Lingonberry, raw / Lingonberry, jam | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.92 | 0.92 | 0.92 | 0 | 1 | 1 |