Showing retention factors for Cyanidin 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 |
|---|---|---|---|---|
| 0.81 | 0.65 | 1.01 | 0.11 | 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 |
|---|---|---|---|---|---|
| 0.79 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 28.67 | 22.72 | mg/100 g fresh weight |
| 0.82 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 39.42 | 32.48 | mg/100 g fresh weight |
| 0.80 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 28.92 | 23.16 | mg/100 g fresh weight |
| 1.01 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 15.38 | 15.62 | mg/100 g fresh weight |
| 0.65 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 38.18 | 24.83 | mg/100 g fresh weight |