Showing retention factors for polyphenols in Strawberry, pure juice 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
 
Non-alcoholic beverages - Fruit juices - Berry juices - Strawberry, pure juice / Strawberry, pure juice, stored refrigerated
Flavonoids
Anthocyanins Pelargonidin 3-O-glucoside 0.79 0.68 0.89 0.1 2 1
Pelargonidin 3-O-rutinoside 0.82 0.72 0.93 0.1 2 1
Cyanidin 3-O-glucoside 1.19 1.17 1.2 0.015 2 1
mean RF value min max SD n # of references
 
Non-alcoholic beverages - Fruit juices - Berry juices - Strawberry, pure juice / Strawberry, pure juice, stored refrigerated
Flavonoids
Flavonols Myricetin 0.52 0.28 0.76 0.24 2 1
Kaempferol 0.97 0.94 1 0.03 2 1
Quercetin 0.94 0.94 0.94 0 2 1
Phenolic acids
Hydroxybenzoic acids Ellagic acid 1.3 1.26 1.35 0.045 2 1
4-Hydroxybenzoic acid 0.92 0.87 0.97 0.05 2 1
Hydroxycinnamic acids p-Coumaric acid 0.96 0.96 0.97 0.005 2 1
mean RF value min max SD n # of references
 
Non-alcoholic beverages - Fruit juices - Berry juices - Strawberry, pure juice / Strawberry, pure juice, stored refrigerated
Polyphenols, total
Polyphenols, total Polyphenols, total 1.04 0.73 1.28 0.18 6 1