Showing retention factors for Peonidin 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 |
|---|---|---|---|---|
| 0.66 | 0.16 | 1.06 | 0.36 | 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 |
|---|---|---|---|---|---|
| 0.93 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.28 | 1.2 | mg/100 g fresh weight |
| 0.29 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 2.94 | 0.86 | mg/100 g fresh weight |
| 0.85 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.96 | 1.67 | mg/100 g fresh weight |
| 1.06 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.59 | 1.69 | mg/100 g fresh weight |
| 0.16 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.98 | 0.32 | mg/100 g fresh weight |