Showing retention factors for Malvidin 3-O-arabinoside 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 - Malvidin 3-O-arabinoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Jams - Berry jams | Blueberry [Unknown species], jam | 0.61 | 0.42 | 0.84 | 0.14 | 6 | 1 |