Showing retention factors for Polyphenols, total in Blackcurrant, raw with the process frozen, stored frozen Food Processing
Yield factor value: 1.0 (Any food, frozen, stored frozen, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.02 | 0.93 | 1.18 | 0.08 | 6 |
Original Retention Factor Values used to Produce Mean
Bakowska-Barczak A.M., Kolodziejczyk P.P. (2011) Black currant polyphenols: Their storage stability and microencapsulation. Industrial Crops and Products 34:1301-1309
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.98 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 670.9 | 660.0 | mg/100 g fresh weight |
| 0.93 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 623.5 | 580.1 | mg/100 g fresh weight |
| 1.03 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 741.7 | 769.4 | mg/100 g fresh weight |
| 0.99 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 721.8 | 717.1 | mg/100 g fresh weight |
| 1.00 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 664.7 | 669.8 | mg/100 g fresh weight |
Šavikin K., Zdunić G., Janković T., Tasić S., Menković N., Stević T., Đorđević B. (2009) Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia. Plant Foods Human Nutrition 64:212-217 PubMed (19468835)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.18 | Black currant | Black currant, after 9 months of storage at -18°C | 380.0 | 450.0 | mg/100 g fresh weight |