Showing retention factors for Pelargonidin 3-O-glucoside in foods 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 | ||
| Flavonoids - Anthocyanins - Pelargonidin 3-O-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Strawberry, puree | 0.63 | 0.49 | 0.74 | 0.1 | 6 | 1 |
| Non-alcoholic beverages | |||||||
| Fruit juices - Berry juices | Strawberry, pure juice, high-intensity pulsed electric fields | 0.71 | 0.43 | 0.94 | 0.2 | 8 | 1 |
| Strawberry, pure juice | 0.79 | 0.68 | 0.89 | 0.1 | 2 | 1 | |
| Strawberry, pure juice, pasteurized | 0.66 | 0.32 | 1.01 | 0.23 | 16 | 1 | |
| Fruit juices - Tropical fruit juices | Pomegranate, pure juice, pasteurized | 0.4 | 0.25 | 0.5 | 0.11 | 4 | 1 |