Showing retention factors for Peonidin 3-O-galactoside 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 - Peonidin 3-O-galactoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Blueberry [Unknown species] | 0.72 | 0.68 | 0.77 | 0.045 | 2 | 1 |