Showing retention factors for Pelargonidin 3-O-rutinoside 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-rutinoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Strawberry, puree | 0.68 | 0.54 | 0.78 | 0.094 | 6 | 1 |
| Fruits - Drupes | Sweet cherry, raw | 2.04 | 0.67 | 4.75 | 1.04 | 11 | 1 |
| Non-alcoholic beverages | |||||||
| Fruit juices - Berry juices | Strawberry, pure juice, pasteurized | 0.79 | 0.47 | 1.08 | 0.21 | 16 | 1 |
| Strawberry, pure juice, high-intensity pulsed electric fields | 0.85 | 0.58 | 1.1 | 0.2 | 8 | 1 | |
| Strawberry, pure juice | 0.82 | 0.72 | 0.93 | 0.1 | 2 | 1 | |