Showing Publication (SAVIKIN 2009)
Šavikin K., Zdunić G., Janković T., Tasić S., Menković N., Stević T., Đorđević B. (2009) Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia. Plant Foods Human Nutrition 64:212-217 PubMed (19468835)
Abbreviation: SAVIKIN 2009
Pubmed ID: 19468835
Food Processing
This publication was used to obtain 10 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.16 | Black raspberry | Black rasberry jam - Cooked with sugar for 30 min | 1660.0 | 350.0 | mg/100 g fresh weight |
| 0.62 | Black currant | Black currant jam - Cooked with sugar for 30 min | 380.0 | 280.0 | mg/100 g fresh weight |
| 0.42 | Bilberry | Bilberries jam - Cooked with sugar for 30 min | 890.0 | 450.0 | mg/100 g fresh weight |
| 0.45 | Black raspberry | Black raspberry, after 9 months of storage at -18°C | 1660.0 | 750.0 | mg/100 g fresh weight |
| 0.82 | Black rasberry jam - Cooked with sugar for 30 min | Black raspberry jam (whole berries), after 9 months of storage at room temperature | 350.0 | 290.0 | mg/100 g fresh weight |
| 1.18 | Black currant | Black currant, after 9 months of storage at -18°C | 380.0 | 450.0 | mg/100 g fresh weight |
| 2.35 | Black currant jam - Cooked with sugar for 30 min | Black currant jam, after 9 months of storage at room temperature | 280.0 | 660.0 | mg/100 g fresh weight |
| 0.58 | Bilberry | Bilberry, after 9 months of storage at -18°C | 890.0 | 520.0 | mg/100 g fresh weight |
| 0.88 | Bilberries jam - Cooked with sugar for 30 min | Bilberry jam, after 9 months of storage at room temperature | 450.0 | 400.0 | mg/100 g fresh weight |
| 0.93 | Black raspberry jam (seed and pulp) | Black raspberry jam (seed and pulp), after 9 months of storage at room temperature | 330.0 | 310.0 | mg/100 g fresh weight |