Showing retention factors for Pelargonidin 3-O-glucoside in foods with the process pasteurized 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 | |||||||
|---|---|---|---|---|---|---|---|
| Non-alcoholic beverages | |||||||
| Fruit juices - Berry juices | Strawberry, pure juice | 0.94 | 0.91 | 0.96 | 0.025 | 2 | 1 |
| Fruit juices - Tropical fruit juices | Pomegranate, pure juice | 0.68 | 0.44 | 0.85 | 0.15 | 4 | 1 |