Dear Gesa,

Happy New Year.
Google Scholar searches on "retention of flavonoids heat treatment",
"retention of flavonoids thermal processing" and "retention of flavonoids
drying" give a few references that should make a start for your further
investigations.

All the best,
Anders


-----Original Message-----
From: Food Composition Discussion Group
[mailto:[log in to unmask]] On Behalf Of Gesa Joslowski
Sent: 09 January 2014 10:07
To: [log in to unmask]
Subject: Flavonoid retention factors

Dear all,

I am looking for information on flavonoid retention factors for vegetables,
fruits, and herbs in order to estimate the flavonoid content (e.g.
isoflavone or anthocyanidine content) after drying and juicing the fresh/raw
products.
Do you know a good literature source providing this information?
It seems that fruits contain more polyphenols after drying. Do you know if
that also applies to herbs?

I am very grateful for your help!

Best regards
Gesa Joslowski

University of Bonn
IEL - Nutritional Epidemiology
DONALD Study
Heinstück 11
44225 Dortmund

Phone: +49 231/7922 10 34
E-Mail: [log in to unmask]

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