Showing retention factors for Myricetin 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 |
|---|---|---|---|---|
| 0.59 | 0.34 | 0.72 | 0.14 | 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 |
|---|---|---|---|---|---|
| 0.59 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 7.88 | 4.68 | mg/100 g fresh weight |
| 0.58 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 4.95 | 2.9 | mg/100 g fresh weight |
| 0.72 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 3.83 | 2.79 | mg/100 g fresh weight |
| 0.71 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 3.8 | 2.72 | mg/100 g fresh weight |
| 0.34 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 5.6 | 1.91 | mg/100 g fresh weight |