Showing retention factors for polyphenols in Strawberry, pure juice, pasteurized with the process stored refrigerated

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Non-alcoholic beverages - Fruit juices - Berry juices - Strawberry, pure juice, pasteurized / Strawberry, pure juice, pasteurized, stored refrigerated
		mean RF value	min	max	SD	n	# of references

Flavonoids
Anthocyanins	Cyanidin 3-O-glucoside	0.94	0.43	1.71	0.38	16	1
	Pelargonidin 3-O-glucoside	0.66	0.32	1.01	0.23	16	1
	Pelargonidin 3-O-rutinoside	0.79	0.47	1.08	0.21	16	1

Non-alcoholic beverages - Fruit juices - Berry juices - Strawberry, pure juice, pasteurized / Strawberry, pure juice, pasteurized, stored refrigerated
		mean RF value	min	max	SD	n	# of references

Flavonoids
Flavonols	Quercetin	0.84	0.53	1.02	0.16	16	1
	Myricetin	0.49	0	0.94	0.28	6	1
	Kaempferol	0.89	0.81	1.05	0.064	16	1
Phenolic acids
Hydroxybenzoic acids	Ellagic acid	1.32	1.13	1.46	0.087	16	1
	4-Hydroxybenzoic acid	0.8	0.54	1.02	0.15	16	1
Hydroxycinnamic acids	p-Coumaric acid	0.9	0.78	1	0.077	16	1

Showing retention factors for polyphenols in Strawberry, pure juice, pasteurized with the process stored refrigerated Food Processing