Showing retention factors for Quercetin 3-O-glucuronide 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
2.39 0.48 4.75 1.63 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
4.75 Fig - Fresh Fig - Sun-drying, 7 days 0.18 1.68 mg/100 g fresh weight
4.41 Fig - Fresh Fig - Dried in a dryer, 24 h 0.18 1.56 mg/100 g fresh weight
1.98 Fig - Fresh Fig - Sun-drying, 7 days 0.6 2.34 mg/100 g fresh weight
1.76 Fig - Fresh Fig - Dried in a dryer, 24 h 0.6 2.08 mg/100 g fresh weight
0.48 Fig - Fresh Fig - Sun-drying, 7 days 0.41 0.39 mg/100 g fresh weight
0.95 Fig - Fresh Fig - Dried in a dryer, 24 h 0.41 0.77 mg/100 g fresh weight