Showing retention factors for Cyanidin 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 |
|---|---|---|---|---|
| 0.90 | 0.60 | 1.14 | 0.21 | 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 |
|---|---|---|---|---|---|
| 1.14 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.1 | 1.26 | mg/100 g fresh weight |
| 1.12 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 3.02 | 3.39 | mg/100 g fresh weight |
| 0.76 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 0.56 | 0.43 | mg/100 g fresh weight |
| 0.60 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.06 | 0.64 | mg/100 g fresh weight |
| 0.87 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 2.93 | 2.55 | mg/100 g fresh weight |