Showing retention factors for Pelargonidin 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 - Pelargonidin 3-O-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Strawberry, puree | 0.11 | 0.04 | 0.21 | 0.058 | 6 | 1 |
| Jams - Berry jams | Strawberry, jam | 0.12 | 0 | 0.73 | 0.17 | 43 | 1 |