Showing retention factors for Polyphenols, total in Orange [Blond] with the process stored refrigerated Food Processing
Yield factor value: 1.0 (Any food, stored refrigerated, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.18 | 0.99 | 1.28 | 0.08 | 9 |
Original Retention Factor Values used to Produce Mean
Rapisarda P., Lo Bianco M., Pannuzzo P., Timpanaro N. (2008) Effect of cold storage on vitamin C, phenolics and antioxidant activity of five orange genotypes Citrus sinensis (L.) Osbeck. Postharvest Biology and Technology 49:348-354
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.28 | Orange pigmented varieties | Orange pigmented varieties - Stored at 6 ± 1°C for 20d | 52.37 | 67.35 | mg/100 ml |
| 1.23 | Orange pigmented varieties | Orange pigmented varieties - Stored at 6 ± 1°C for 40d | 52.37 | 64.73 | mg/100 ml |
| 1.10 | Orange pigmented varieties | Orange pigmented varieties - Stored at 6 ± 1°C for 65d | 52.37 | 58.06 | mg/100 ml |
| 1.22 | Orange pigmented varieties | Orange pigmented varieties - Stored at 6 ± 1°C for 20d | 50.71 | 62.15 | mg/100 ml |
| 1.22 | Orange pigmented varieties | Orange pigmented varieties - Stored at 6 ± 1°C for 40d | 50.71 | 62.09 | mg/100 ml |
| 1.17 | Orange pigmented varieties | Orange pigmented varieties - Stored at 6 ± 1°C for 65d | 50.71 | 59.73 | mg/100 ml |
| 0.99 | Orange pigmented varieties | Orange pigmented varieties - Stored at 6 ± 1°C for 20d | 69.64 | 69.38 | mg/100 ml |
| 1.19 | Orange pigmented varieties | Orange pigmented varieties - Stored at 6 ± 1°C for 40d | 69.64 | 83.5 | mg/100 ml |
| 1.25 | Orange pigmented varieties | Orange pigmented varieties - Stored at 6 ± 1°C for 65d | 69.64 | 87.59 | mg/100 ml |