Showing retention factors for Pelargonidin 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 |
|---|---|---|---|---|
| 1.18 | 0.49 | 1.64 | 0.45 | 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 |
|---|---|---|---|---|---|
| 1.35 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.09 | 1.48 | mg/100 g fresh weight |
| 0.85 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.2 | 1.03 | mg/100 g fresh weight |
| 1.64 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 0.51 | 0.84 | mg/100 g fresh weight |
| 1.59 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 0.62 | 0.99 | mg/100 g fresh weight |
| 0.49 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 0.87 | 0.43 | mg/100 g fresh weight |