Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Fruits and fruit products - Jams - Berry jams - Strawberry, jam / Strawberry, jam, stored at room temperature
Flavonoids
Anthocyanins Pelargonidin 3-O-glucoside 0.12 0 0.73 0.17 43 1
Pelargonidin 3-O-rutinoside 0.15 0 0.81 0.2 43 1
Cyanidin 3-O-glucoside 0.12 0 0.75 0.17 43 1