Showing retention factors for Pelargonidin 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 |
|---|---|---|---|---|
| 0.51 | 0.47 | 0.53 | 0.03 | 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 |
|---|---|---|---|---|---|
| 0.52 | Strawberry | Strawberry JAMS 37°C | 17.46 | 10.63 | mg/100 g fresh weight |
| 0.52 | Strawberry | Strawberry JAMS 30°C | 17.46 | 10.63 | mg/100 g fresh weight |
| 0.52 | Strawberry | Strawberry JAMS 20°C | 17.46 | 10.63 | mg/100 g fresh weight |
| 0.53 | Strawberry | Strawberry JAMS 37°C | 11.23 | 6.97 | mg/100 g fresh weight |
| 0.53 | Strawberry | Strawberry JAMS 30°C | 11.23 | 6.97 | mg/100 g fresh weight |
| 0.53 | Strawberry | Strawberry JAMS 20°C | 11.23 | 6.97 | mg/100 g fresh weight |
| 0.47 | Strawberry | Strawberry JAMS 37°C | 9.21 | 5.09 | mg/100 g fresh weight |
| 0.47 | Strawberry | Strawberry JAMS 30°C | 9.21 | 5.09 | mg/100 g fresh weight |
| 0.47 | Strawberry | Strawberry JAMS 20°C | 9.21 | 5.09 | mg/100 g fresh weight |