Showing retention factors for Petunidin 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 |
|---|---|---|---|---|
| 0.88 | 0.55 | 1.15 | 0.19 | 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 | 4.94 | 4.4 | mg/100 g fresh weight |
| 0.86 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 5.67 | 4.93 | mg/100 g fresh weight |
| 1.15 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 3.95 | 4.55 | mg/100 g fresh weight |
| 0.94 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 3.83 | 3.62 | mg/100 g fresh weight |
| 0.55 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.84 | 1.03 | mg/100 g fresh weight |