Showing retention factors for Pelargonidin 3-O-glucoside in foods with the process jam making 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, raw | 0.51 | 0.47 | 0.53 | 0.026 | 9 | 1 |