Showing retention factors for Pelargonidin 3-O-glucoside in foods with the process puree making Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Anthocyanins - Pelargonidin 3-O-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Strawberry, raw | 0.65 | 0.59 | 0.69 | 0.045 | 3 | 1 |