Showing retention factors for Delphinidin 3-O-glucoside 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
0.80 0.70 0.89 0.07 5

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
0.89 Blackcurrant Blackcurrant stored 9 months, frozen at -20°C 52.88 47.37 mg/100 g fresh weight
0.74 Blackcurrant Blackcurrant stored 9 months, frozen at -20°C 35.71 26.44 mg/100 g fresh weight
0.83 Blackcurrant Blackcurrant stored 9 months, frozen at -20°C 40.13 33.37 mg/100 g fresh weight
0.84 Blackcurrant Blackcurrant stored 9 months, frozen at -20°C 30.64 25.75 mg/100 g fresh weight
0.70 Blackcurrant Blackcurrant stored 9 months, frozen at -20°C 33.08 23.31 mg/100 g fresh weight