Showing retention factors for Peonidin 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 |
|---|---|---|---|---|
| 1.37 | 0.46 | 3.73 | 1.21 | 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 |
|---|---|---|---|---|---|
| 0.70 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 2.46 | 1.74 | mg/100 g fresh weight |
| 0.46 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.23 | 0.57 | mg/100 g fresh weight |
| 3.73 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 0.64 | 2.39 | mg/100 g fresh weight |
| 1.28 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.07 | 1.38 | mg/100 g fresh weight |
| 0.67 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.0 | 0.67 | mg/100 g fresh weight |