Showing retention factors for polyphenols in Strawberry, pure juice with the process high-intensity pulsed electric fields Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Non-alcoholic beverages - Fruit juices - Berry juices - Strawberry, pure juice / Strawberry, pure juice, high-intensity pulsed electric fields | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Pelargonidin 3-O-rutinoside | 0.97 | 0.97 | 0.97 | 0 | 1 | 1 |
| Cyanidin 3-O-glucoside | 0.9 | 0.9 | 0.9 | 0 | 1 | 1 | |
| Pelargonidin 3-O-glucoside | 0.97 | 0.97 | 0.97 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Non-alcoholic beverages - Fruit juices - Berry juices - Strawberry, pure juice / Strawberry, pure juice, high-intensity pulsed electric fields | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol | 1.05 | 1.05 | 1.05 | 0 | 1 | 1 |
| Quercetin | 1.02 | 1.02 | 1.02 | 0 | 1 | 1 | |
| Myricetin | 1 | 1 | 1 | 0 | 1 | 1 | |
| Phenolic acids | |||||||
| Hydroxybenzoic acids | Ellagic acid | 0.97 | 0.97 | 0.97 | 0 | 1 | 1 |
| 4-Hydroxybenzoic acid | 1.1 | 1.1 | 1.1 | 0 | 1 | 1 | |
| Hydroxycinnamic acids | p-Coumaric acid | 1 | 1 | 1 | 0 | 1 | 1 |