Showing retention factors for (-)-Epicatechin in Fig, whole, fresh with the process dried Food Processing
Yield factor value: 0.5 (Fig, dried, uncooked, USDA_2010_SR23)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.15 | 0.52 | 1.62 | 0.38 | 6 |
Original Retention Factor Values used to Produce Mean
Slatnar A., Klancar U., Stampar F., Veberic R. (2011) Effect of drying of figs (Ficus carica L.) on the contents of sugars, organic acids, and phenolic compounds. Journal of Agricultural and Food Chemistry 59:11696-702 PubMed (21958361)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.09 | Fig - Fresh | Fig - Sun-drying, 7 days | 7.58 | 16.3 | mg/100 g fresh weight |
| 1.62 | Fig - Fresh | Fig - Dried in a dryer, 24 h | 7.58 | 24.24 | mg/100 g fresh weight |
| 0.83 | Fig - Fresh | Fig - Sun-drying, 7 days | 8.67 | 14.25 | mg/100 g fresh weight |
| 1.50 | Fig - Fresh | Fig - Dried in a dryer, 24 h | 8.67 | 25.64 | mg/100 g fresh weight |
| 0.52 | Fig - Fresh | Fig - Sun-drying, 7 days | 7.11 | 7.3 | mg/100 g fresh weight |
| 1.33 | Fig - Fresh | Fig - Dried in a dryer, 24 h | 7.11 | 18.65 | mg/100 g fresh weight |