Showing retention factors for polyphenols in Strawberry, pure juice with the process pasteurized 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, pasteurized
Flavonoids
Anthocyanins Pelargonidin 3-O-glucoside 0.94 0.91 0.96 0.025 2 1
Pelargonidin 3-O-rutinoside 0.98 0.97 1 0.015 2 1
Cyanidin 3-O-glucoside 0.9 0.86 0.94 0.04 2 1
mean RF value min max SD n # of references
 
Non-alcoholic beverages - Fruit juices - Berry juices - Strawberry, pure juice / Strawberry, pure juice, pasteurized
Flavonoids
Flavonols Myricetin 0.93 0.9 0.95 0.025 2 1
Kaempferol 1.03 1.01 1.05 0.02 2 1
Quercetin 0.98 0.97 1 0.015 2 1
Phenolic acids
Hydroxybenzoic acids Ellagic acid 0.94 0.91 0.97 0.03 2 1
4-Hydroxybenzoic acid 1.08 1.07 1.1 0.015 2 1
Hydroxycinnamic acids p-Coumaric acid 1 1 1 0 2 1