Showing retention factors for polyphenols in Strawberry, puree with the process stored at room temperature

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Fruits and fruit products - Fruits - Berries - Strawberry, puree / Strawberry, puree, stored at room temperature
		mean RF value	min	max	SD	n	# of references

Flavonoids
Anthocyanins	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
	Pelargonidin 3-O-(6''-malonyl-glucoside)	0.068	0.02	0.13	0.041	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

Fruits and fruit products - Fruits - Berries - Strawberry, puree / Strawberry, puree, stored at room temperature
		mean RF value	min	max	SD	n	# of references

Polyphenols, total
Polyphenols, total	Polyphenols, total	0.85	0.67	1.05	0.14	6	1

Showing retention factors for polyphenols in Strawberry, puree with the process stored at room temperature Food Processing