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

mean RF value min max SD n # of references
 
Flavonoids - Anthocyanins - Cyanidin 3-O-glucoside
Fruits and fruit products
Fruits - Berries Blackberry, raw 0.94 0.94 0.94 0 1 1
Raspberry [Unknown species], raw 0.86 0.53 1.07 0.22 4 1
Red raspberry, raw 0.5 0.5 0.5 0 1 1
Vegetables
Onion-family vegetables Onion [Red], raw 0.9 0.9 0.9 0 1 1