Showing retention factors for Quercetin 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 |
|---|---|---|---|---|
| 1.04 | 0.81 | 1.21 | 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 |
|---|---|---|---|---|---|
| 1.15 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 3.8 | 4.38 | mg/100 g fresh weight |
| 1.05 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 4.7 | 4.97 | mg/100 g fresh weight |
| 1.21 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 2.56 | 3.1 | mg/100 g fresh weight |
| 0.81 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 2.59 | 2.1 | mg/100 g fresh weight |
| 0.99 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 2.24 | 2.22 | mg/100 g fresh weight |