Showing retention factors for Malvidin 3-O-arabinoside 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 - Malvidin 3-O-arabinoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Blueberry [Unknown species] | 0.64 | 0.61 | 0.67 | 0.03 | 2 | 1 |