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-rutinoside
Fruits and fruit products
Fruits - Berries Blackberry, raw 1.01 1.01 1.01 0 1 1
Red raspberry, raw 0.5 0.5 0.5 0 1 1