Showing retention factors for polyphenols in Orange, pure juice with the process stored at room temperature Food Processing

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

mean RF value min max SD n # of references
 
Non-alcoholic beverages - Fruit juices - Citrus juices - Orange, pure juice / Orange, pure juice, stored at room temperature
Flavonoids
Flavanones Hesperidin 0.9 0.87 0.92 0.014 18 1
Narirutin 0.98 0.95 1 0.016 18 1
Didymin 0.99 0.95 1.03 0.022 18 1
Phenolic acids
Hydroxycinnamic acids p-Coumaric acid 2.55 1 9.25 2.28 18 1
Caffeic acid 0.7 0.2 0.96 0.25 18 1
Ferulic acid 6.54 1 45 10.84 18 1
Sinapic acid 4.8 0.57 30 6.97 18 1
mean RF value min max SD n # of references
 
Non-alcoholic beverages - Fruit juices - Citrus juices - Orange, pure juice / Orange, pure juice, stored at room temperature
Phenolic acids
Hydroxycinnamic acids p-Coumaric acid 0.8 0.51 0.97 0.15 18 1
Caffeic acid 1.33 1.04 1.56 0.12 18 1
Ferulic acid 0.84 0.67 0.97 0.096 18 1
Sinapic acid 0.77 0.44 1 0.16 18 1
mean RF value min max SD n # of references
 
Non-alcoholic beverages - Fruit juices - Citrus juices - Orange, pure juice / Orange, pure juice, stored at room temperature
Polyphenols, total
Polyphenols, total Polyphenols, total 0.89 0.79 0.98 0.054 18 1