Showing retention factors for Pelargonidin 3-O-(6''-malonyl-glucoside) in Strawberry, puree with the process stored at room temperature Food Processing
Yield factor value: 1.0 (Any food, stored at room temperature, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.07 | 0.02 | 0.13 | 0.04 | 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 |
|---|---|---|---|---|---|
| 0.08 | Strawberry puree made from flesh, at production | Strawberry puree made from flesh, 22°C, 8 weeks | 5.93 | 0.53 | mg/100 g fresh weight |
| 0.02 | Strawberry puree made from flesh, at production | Strawberry puree made from flesh, 22°C, 16 weeks | 5.93 | 0.16 | mg/100 g fresh weight |
| 0.11 | Strawberry puree made from flesh, at production | Strawberry puree made from berry homogenate, 22°C, 8 weeks | 5.93 | 0.66 | mg/100 g fresh weight |
| 0.03 | Strawberry puree made from flesh, at production | Strawberry puree made from berry homogenate, 22°C, 16 weeks | 5.93 | 0.2 | mg/100 g fresh weight |
| 0.13 | Strawberry puree made from flesh, at production | Strawberry puree made from achene-enriched fraction, 22°C, 8 weeks | 5.93 | 0.8 | mg/100 g fresh weight |
| 0.04 | Strawberry puree made from flesh, at production | Strawberry puree made from achene-enriched fraction, 22°C, 16 weeks | 5.93 | 0.28 | mg/100 g fresh weight |