Showing retention factors for Pelargonidin 3-O-rutinoside in Strawberry, raw with the process puree making Food Processing
Yield factor value: 0.86 (Strawberry, jam, FR / TK m.Z, edible part, BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.63 | 0.56 | 0.67 | 0.05 | 3 |
Original Retention Factor Values used to Produce Mean
Aaby K., Wrolstad R.E., Ekeberg D., Skrede G. (2007) Polyphenol composition and antioxidant activity in strawberry purees; impact of achene level and storage. Journal of Agricultural and Food Chemistry 55:5156-5166 PubMed (17550269)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.67 | Strawberries | Strawberry puree made from flesh, at production | 2.18 | 1.72 | mg/100 g fresh weight |
| 0.67 | Strawberries | Strawberry puree made from berry homogenate, at production | 2.18 | 1.72 | mg/100 g fresh weight |
| 0.56 | Strawberries | Strawberry puree made from achene-enriched fraction, at production | 2.18 | 1.42 | mg/100 g fresh weight |