Showing retention factors for Pelargonidin 3-O-(6''-malonyl-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-(6''-malonyl-glucoside) | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Strawberry, puree | 0.068 | 0.02 | 0.13 | 0.041 | 6 | 1 |