Showing retention factors for Petunidin 3-O-(6''-p-coumaroyl-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 |
|---|---|---|---|---|
| 0.88 | 0.69 | 1.11 | 0.16 | 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 |
|---|---|---|---|---|---|
| 1.11 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 2.69 | 3.01 | mg/100 g fresh weight |
| 0.87 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 6.84 | 5.97 | mg/100 g fresh weight |
| 0.69 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.43 | 1.0 | mg/100 g fresh weight |
| 0.74 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 2.3 | 1.72 | mg/100 g fresh weight |
| 1.00 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 5.43 | 5.48 | mg/100 g fresh weight |