Showing retention factors for Cyanidin 3-O-glucoside in Strawberry, raw with the process jam 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 0.55 0.70 0.06 9

Original Retention Factor Values used to Produce Mean

Garcia-Viguera C., Zafrilla P., Romero F., Abellan P., Artes F., Tomas-Barberan F.A. (1999) Color stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science 64:243-247 PubMed (24176361)
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.64 Strawberry Strawberry JAMS 37°C 0.45 0.34 mg/100 g fresh weight
0.64 Strawberry Strawberry JAMS 30°C 0.45 0.34 mg/100 g fresh weight
0.64 Strawberry Strawberry JAMS 20°C 0.45 0.34 mg/100 g fresh weight
0.70 Strawberry Strawberry JAMS 37°C 0.5 0.41 mg/100 g fresh weight
0.70 Strawberry Strawberry JAMS 30°C 0.5 0.41 mg/100 g fresh weight
0.70 Strawberry Strawberry JAMS 20°C 0.5 0.41 mg/100 g fresh weight
0.55 Strawberry Strawberry JAMS 37°C 0.68 0.44 mg/100 g fresh weight
0.55 Strawberry Strawberry JAMS 30°C 0.68 0.44 mg/100 g fresh weight
0.55 Strawberry Strawberry JAMS 20°C 0.68 0.44 mg/100 g fresh weight