Showing retention factors for Delphinidin 3-O-rutinoside 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 |
|---|---|---|---|---|
| 0.91 | 0.67 | 1.05 | 0.13 | 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 |
|---|---|---|---|---|---|
| 0.96 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 157.58 | 151.68 | mg/100 g fresh weight |
| 0.94 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 133.27 | 125.53 | mg/100 g fresh weight |
| 1.05 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 119.22 | 125.66 | mg/100 g fresh weight |
| 0.95 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 96.64 | 92.77 | mg/100 g fresh weight |
| 0.67 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 49.2 | 33.1 | mg/100 g fresh weight |