Showing retention factors for Pelargonidin 3-O-glucoside in Strawberry, pure juice with the process pasteurized Food Processing
Yield factor value: 1.0 (Strawberry, pure juice, pasteurized, USDA_2010_SR23)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.94 | 0.91 | 0.96 | 0.03 | 2 |
Original Retention Factor Values used to Produce Mean
Odriozola-Serrano I., Soliva-Fortuny R., Martin-Belloso O. (2008) Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. European Food Research and Technology 228:239-248 PubMed (25866907)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.96 | Strawberry juice | Strawbery pure juice, pasteurization T 90°C, 30 s | 34.6 | 33.3 | mg/100 mL |
| 0.91 | Strawberry juice | Strawbery pure juice, pasteurization T 90°C, 60 s | 34.6 | 31.8 | mg/100 mL |