Showing retention factors for Cyanidin 3-O-glucoside in foods with the process stored refrigerated Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Anthocyanins - Cyanidin 3-O-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Strawberry, puree | 0.79 | 0.57 | 0.97 | 0.14 | 6 | 1 |
| Red raspberry, raw | 1.07 | 1.04 | 1.1 | 0.03 | 2 | 1 | |
| Fruits - Drupes | Sweet cherry, raw | 2.13 | 0.62 | 7 | 1.89 | 15 | 1 |
| Non-alcoholic beverages | |||||||
| Fruit juices - Berry juices | Strawberry, pure juice, pasteurized | 0.94 | 0.43 | 1.71 | 0.38 | 16 | 1 |
| Strawberry, pure juice, high-intensity pulsed electric fields | 0.91 | 0.36 | 1.62 | 0.39 | 8 | 1 | |
| Strawberry, pure juice | 1.19 | 1.17 | 1.2 | 0.015 | 2 | 1 | |
| Fruit juices - Tropical fruit juices | Pomegranate, pure juice, pasteurized | 0.47 | 0.46 | 0.49 | 0.011 | 4 | 1 |