Showing retention factors for polyphenols in Strawberry, raw with the process puree 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, puree
Flavonoids
Anthocyanins Pelargonidin 3-O-(6''-malonyl-glucoside) 0.6 0.55 0.64 0.039 3 1
Cyanidin 3-O-glucoside 0.66 0.6 0.71 0.046 3 1
Pelargonidin 3-O-(6''-acetyl-glucoside) 0.72 0.63 0.77 0.062 3 1
Pelargonidin 3-O-glucoside 0.65 0.59 0.69 0.045 3 1
Pelargonidin 3-O-rutinoside 0.63 0.56 0.67 0.052 3 1
Flavanols (+)-Catechin 0.92 0.89 0.95 0.024 3 1
Phenolic acids
Hydroxybenzoic acids Ellagic acid 1.08 0.49 1.78 0.53 3 1
mean RF value min max SD n # of references
 
Fruits and fruit products - Fruits - Berries - Strawberry, raw / Strawberry, puree
Polyphenols, total
Polyphenols, total Polyphenols, total 0.66 0.6 0.75 0.065 3 1