Showing retention factors for polyphenols in Strawberry, puree with the process stored refrigerated 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, puree / Strawberry, puree, stored refrigerated
Flavonoids
Anthocyanins Pelargonidin 3-O-rutinoside 0.68 0.54 0.78 0.094 6 1
Pelargonidin 3-O-(6''-malonyl-glucoside) 0.6 0.47 0.7 0.098 6 1
Cyanidin 3-O-glucoside 0.79 0.57 0.97 0.14 6 1
Pelargonidin 3-O-(6''-acetyl-glucoside) 0.64 0.53 0.76 0.097 6 1
Pelargonidin 3-O-glucoside 0.63 0.49 0.74 0.1 6 1
Flavanols (+)-Catechin 0.69 0.48 0.93 0.14 6 1
Phenolic acids
Hydroxybenzoic acids Ellagic acid 3.27 1.62 5.87 1.57 6 1
mean RF value min max SD n # of references
 
Fruits and fruit products - Fruits - Berries - Strawberry, puree / Strawberry, puree, stored refrigerated
Polyphenols, total
Polyphenols, total Polyphenols, total 1.02 0.86 1.18 0.12 6 1