Showing retention factors for polyphenols in Strawberry, 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 - Strawberry, raw / Strawberry, jam | |||||||
---|---|---|---|---|---|---|---|
Flavonoids | |||||||
Anthocyanins | Pelargonidin 3-O-rutinoside | 0.61 | 0.57 | 0.69 | 0.054 | 9 | 1 |
Cyanidin 3-O-glucoside | 0.63 | 0.55 | 0.7 | 0.062 | 9 | 1 | |
Pelargonidin 3-O-glucoside | 0.51 | 0.47 | 0.53 | 0.026 | 9 | 1 | |
Phenolic acids | |||||||
Hydroxybenzoic acids | Ellagic acid | 1.17 | 1.17 | 1.17 | 0 | 1 | 1 |
mean RF value | min | max | SD | n | # of references | ||
Fruits and fruit products - Fruits - Berries - Strawberry, raw / Strawberry, jam | |||||||
---|---|---|---|---|---|---|---|
Flavonoids | |||||||
Flavonols | Kaempferol | 0.94 | 0.94 | 0.94 | 0 | 1 | 1 |
Quercetin | 0.92 | 0.92 | 0.92 | 0 | 1 | 1 | |
Phenolic acids | |||||||
Hydroxybenzoic acids | Ellagic acid | 0.6 | 0.5 | 0.7 | 0.1 | 2 | 2 |
mean RF value | min | max | SD | n | # of references | ||
Fruits and fruit products - Fruits - Berries - Strawberry, raw / Strawberry, jam | |||||||
---|---|---|---|---|---|---|---|
Polyphenols, total | |||||||
Polyphenols, total | Polyphenols, total | 0.76 | 0.76 | 0.76 | 0 | 1 | 1 |