Showing retention factors for Pelargonidin 3-O-rutinoside in Strawberry, pure juice with the process high-intensity pulsed electric fields Food Processing
Yield factor value: 1.0 (Strawberry, pure juice, high-intensity pulsed electric fields, 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 |
|---|---|---|---|---|
| 0.97 | 0.97 | 0.97 | 0.00 | 1 |
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 |
|---|---|---|---|---|---|
| 0.97 | Strawberry juice | Strawbery pure juice, high-intensity pulsed electric fields | 1.5 | 1.46 | mg/100 mL |