Showing retention factors for polyphenols in Strawberry, pure juice, high-intensity pulsed electric fields 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, high-intensity pulsed electric fields / Strawberry, pure juice, high-intensity pulsed electric fields, stored refrigerated | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Cyanidin 3-O-glucoside | 0.91 | 0.36 | 1.62 | 0.39 | 8 | 1 |
| Pelargonidin 3-O-glucoside | 0.71 | 0.43 | 0.94 | 0.2 | 8 | 1 | |
| Pelargonidin 3-O-rutinoside | 0.85 | 0.58 | 1.1 | 0.2 | 8 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Non-alcoholic beverages - Fruit juices - Berry juices - Strawberry, pure juice, high-intensity pulsed electric fields / Strawberry, pure juice, high-intensity pulsed electric fields, stored refrigerated | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol | 0.87 | 0.83 | 0.94 | 0.037 | 8 | 1 |
| Quercetin | 0.82 | 0.42 | 1 | 0.18 | 8 | 1 | |
| Myricetin | 0.68 | 0.57 | 0.85 | 0.12 | 3 | 1 | |
| Phenolic acids | |||||||
| Hydroxybenzoic acids | 4-Hydroxybenzoic acid | 0.81 | 0.6 | 0.97 | 0.12 | 8 | 1 |
| Ellagic acid | 1.32 | 1.15 | 1.45 | 0.093 | 8 | 1 | |
| Hydroxycinnamic acids | p-Coumaric acid | 0.94 | 0.87 | 1 | 0.049 | 8 | 1 |