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 at room temperature
Flavonoids
Anthocyanins Pelargonidin 3-O-(6''-malonyl-glucoside) 0.068 0.02 0.13 0.041 6 1
Cyanidin 3-O-glucoside 0.12 0 0.25 0.08 6 1
Pelargonidin 3-O-(6''-acetyl-glucoside) 0.083 0 0.23 0.097 6 1
Pelargonidin 3-O-glucoside 0.11 0.04 0.21 0.058 6 1
Pelargonidin 3-O-rutinoside 0.18 0.09 0.28 0.071 6 1
Flavanols (+)-Catechin 0.32 0.27 0.41 0.063 6 1
Phenolic acids
Hydroxybenzoic acids Ellagic acid 4.16 1.87 8.62 2.47 6 1
mean RF value min max SD n # of references
 
Fruits and fruit products - Fruits - Berries - Strawberry, puree / Strawberry, puree, stored at room temperature
Polyphenols, total
Polyphenols, total Polyphenols, total 0.85 0.67 1.05 0.14 6 1