Showing retention factors for Pelargonidin 3-O-rutinoside in foods with the process stored at room temperature

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Flavonoids - Anthocyanins - Pelargonidin 3-O-rutinoside
		mean RF value	min	max	SD	n	# of references

Fruits and fruit products
Fruits - Berries	Strawberry, puree	0.18	0.09	0.28	0.071	6	1
Fruits - Drupes	Sweet cherry, raw	4.01	2.18	6.3	1.65	7	1
Jams - Berry jams	Strawberry, jam	0.15	0	0.81	0.2	43	1

Showing retention factors for Pelargonidin 3-O-rutinoside in foods with the process stored at room temperature Food Processing