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-glucoside 0.51 0.47 0.53 0.026 9 1
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
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