Showing retention factors for polyphenols in Strawberry, jam with the process stored at room temperature 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 - Jams - Berry jams - Strawberry, jam / Strawberry, jam, stored at room temperature | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Pelargonidin 3-O-glucoside | 0.12 | 0 | 0.73 | 0.17 | 43 | 1 |
| Pelargonidin 3-O-rutinoside | 0.15 | 0 | 0.81 | 0.2 | 43 | 1 | |
| Cyanidin 3-O-glucoside | 0.12 | 0 | 0.75 | 0.17 | 43 | 1 | |