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, frozen 1.01 0.99 1.05 0.023 4 1
Raspberry [Unknown species], raw, frozen 1.03 0.45 1.47 0.3 16 1