Showing retention factors for Polyphenols, total in Highbush blueberry, blanched, canned 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 |
|---|---|---|---|---|
| 0.64 | 0.46 | 0.87 | 0.17 | 3 |
Original Retention Factor Values used to Produce Mean
Syamaladevi, R.M., Andrews, P.K., Davies, N.M., Walters, T., Sablani, S.S. (2012) Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries. Journal of the Science of Food and Agriculture 92:916-924 PubMed (21969304)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.87 | Highbush blueberry | Highbush blueberry - blanched at 95°C for 2 min, stored at 23°C, 4 months | 226.0 | 197.0 | mg/100 g fresh weight |
| 0.46 | Highbush blueberry | Highbush blueberry - blanched at 95°C for 2 min, stored at 23°C, 10 months | 226.0 | 105.0 | mg/100 g fresh weight |
| 0.58 | Highbush blueberry | Highbush blueberry - blanched at 95°C for 2 min, stored at 23°C, 13 months | 226.0 | 133.0 | mg/100 g fresh weight |