Showing retention factors for Peonidin 3-O-glucoside in foods with the process frozen, stored frozen 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 | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Blackcurrant, raw | 1.37 | 0.46 | 3.73 | 1.21 | 5 | 1 |