Showing retention factors for Hesperidin in Tangerine, pure juice, pasteurized 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 |
|---|---|---|---|---|
| 0.47 | 0.32 | 0.62 | 0.10 | 7 |
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 |
|---|---|---|---|---|---|
| 0.62 | Tangerine, pure juice, pasteurized, 85°C, 10 s | Tangerine, pure juice, pasteurized, 85°C, 10 s, stored, refrigerated | 2.1 | 1.31 | mg/100 ml |
| 0.51 | Tangerine, pure juice, pasteurized, 85°C, 10 s | Tangerine, pure juice, pasteurized, 85°C, 10 s, stored, refrigerated | 2.1 | 1.08 | mg/100 ml |
| 0.50 | Tangerine, pure juice, pasteurized, 85°C, 10 s | Tangerine, pure juice, pasteurized, 85°C, 10 s, stored, refrigerated | 2.1 | 1.05 | mg/100 ml |
| 0.37 | Tangerine, pure juice, pasteurized, 85°C, 10 s | Tangerine, pure juice, pasteurized, 85°C, 10 s, stored, refrigerated | 2.1 | 0.78 | mg/100 ml |
| 0.57 | Tangerine, pure juice, pasteurized, 85°C, 10 s | Tangerine, pure juice, pasteurized, 85°C, 10 s, stored, room temperature | 2.1 | 1.19 | mg/100 ml |
| 0.41 | Tangerine, pure juice, pasteurized, 85°C, 10 s | Tangerine, pure juice, pasteurized, 85°C, 10 s, stored, room temperature | 2.1 | 0.87 | mg/100 ml |
| 0.32 | Tangerine, pure juice, pasteurized, 85°C, 10 s | Tangerine, pure juice, pasteurized, 85°C, 10 s, stored, room temperature | 2.1 | 0.67 | mg/100 ml |