Showing retention factors for Cyanidin 3-O-glucoside in foods with the process stored at room temperature 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 | |||||||
|---|---|---|---|---|---|---|---|
| Alcoholic beverages | |||||||
| Wines - Grape wines | Wine [Red] | 0.34 | 0.16 | 0.63 | 0.17 | 14 | 1 |
| Fruits and fruit products | |||||||
| Fruits - Berries | Strawberry, puree | 0.12 | 0 | 0.25 | 0.08 | 6 | 1 |
| Fruits - Drupes | Sweet cherry, raw | 1.99 | 0.67 | 5.58 | 1.45 | 8 | 1 |
| Jams - Berry jams | Strawberry, jam | 0.12 | 0 | 0.75 | 0.17 | 43 | 1 |