Showing retention factors for Petunidin 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 |
|---|---|---|---|---|
| 0.70 | 0.00 | 0.98 | 0.38 | 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 |
|---|---|---|---|---|---|
| 0.94 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 2.54 | 2.41 | mg/100 g fresh weight |
| 0.00 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 0.13 | 0.0 | mg/100 g fresh weight |
| 0.97 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 3.97 | 3.87 | mg/100 g fresh weight |
| 0.98 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 3.26 | 3.21 | mg/100 g fresh weight |
| 0.62 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 0.29 | 0.18 | mg/100 g fresh weight |