Showing retention factors for Pelargonidin 3-O-rutinoside 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
0.61 0.57 0.69 0.05 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
0.69 Strawberry Strawberry JAMS 37°C 1.97 1.59 mg/100 g fresh weight
0.69 Strawberry Strawberry JAMS 30°C 1.97 1.59 mg/100 g fresh weight
0.69 Strawberry Strawberry JAMS 20°C 1.97 1.59 mg/100 g fresh weight
0.58 Strawberry Strawberry JAMS 37°C 1.46 1.0 mg/100 g fresh weight
0.58 Strawberry Strawberry JAMS 30°C 1.46 1.0 mg/100 g fresh weight
0.58 Strawberry Strawberry JAMS 20°C 1.46 1.0 mg/100 g fresh weight
0.57 Strawberry Strawberry JAMS 37°C 1.28 0.86 mg/100 g fresh weight
0.57 Strawberry Strawberry JAMS 30°C 1.28 0.86 mg/100 g fresh weight
0.57 Strawberry Strawberry JAMS 20°C 1.28 0.86 mg/100 g fresh weight