Showing retention factors for Peonidin 3-O-rutinoside 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-rutinoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Drupes | Sweet cherry, raw | 5.89 | 1.23 | 13.4 | 3.98 | 7 | 1 |