Showing retention factors for Narirutin in Orange, pure juice, pasteurized with the process stored at room temperature Food Processing
Yield factor value: 1.0 (Any food, stored at room temperature, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.77 | 0.75 | 0.78 | 0.01 | 2 |
Original Retention Factor Values used to Produce Mean
Sentandreu E., Navarro J.L., Sendra J.M. (2007) Effect of technological processes and storage on flavonoids content and total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of citrus juices. European Food Research and Technology 225:905-912
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.75 | Orange, pure juice, pasteurized, 85°C, 10 s | Orange, pure juice, pasteurized, 85°C, 10 s, stored, room temperature | 1.56 | 1.17 | mg/100 ml |
| 0.78 | Orange, pure juice, pasteurized, 85°C, 10 s | Orange, pure juice, pasteurized, 85°C, 10 s, stored, room temperature | 1.56 | 1.22 | mg/100 ml |