Showing retention factors for Peonidin 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 - Peonidin 3-O-rutinoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Drupes | Sweet cherry, raw | 5.82 | 1.06 | 26.6 | 6.9 | 13 | 1 |