Showing retention factors for Pelargonidin 3-O-(6''-malonyl-glucoside) in Strawberry, puree with the process stored refrigerated Food Processing
Yield factor value: 1.0 (Any food, stored refrigerated, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.60 | 0.47 | 0.70 | 0.10 | 6 |
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 |
|---|---|---|---|---|---|
| 0.70 | Strawberry puree made from flesh, at production | Strawberry puree made from flesh, 6°C, 8 weeks | 5.93 | 4.2 | mg/100 g fresh weight |
| 0.47 | Strawberry puree made from flesh, at production | Strawberry puree made from flesh, 6°C, 16 weeks | 5.93 | 2.79 | mg/100 g fresh weight |
| 0.70 | Strawberry puree made from flesh, at production | Strawberry puree made from berry homogenate, 6°C, 8 weeks | 5.93 | 4.2 | mg/100 g fresh weight |
| 0.52 | Strawberry puree made from flesh, at production | Strawberry puree made from berry homogenate, 6°C, 16 weeks | 5.93 | 3.09 | mg/100 g fresh weight |
| 0.68 | Strawberry puree made from flesh, at production | Strawberry puree made from achene-enriched fraction, 6°C, 8 weeks | 5.93 | 4.09 | mg/100 g fresh weight |
| 0.51 | Strawberry puree made from flesh, at production | Strawberry puree made from achene-enriched fraction, 6°C, 16 weeks | 5.93 | 3.04 | mg/100 g fresh weight |