Showing retention factors for Peonidin 3-O-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 - Peonidin 3-O-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Alcoholic beverages | |||||||
| Wines - Grape wines | Wine [Red] | 0.25 | 0.07 | 0.56 | 0.14 | 14 | 1 |
| Fruits and fruit products | |||||||
| Fruits - Drupes | Sweet cherry, raw | 4.91 | 1.53 | 8.29 | 3.38 | 2 | 1 |