Showing retention factors for Kaempferol 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
0.89 0.79 1.00 0.07 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
1.00 Blackcurrant Blackcurrant stored 9 months, frozen at -20°C 0.83 0.83 mg/100 g fresh weight
0.91 Blackcurrant Blackcurrant stored 9 months, frozen at -20°C 0.79 0.72 mg/100 g fresh weight
0.79 Blackcurrant Blackcurrant stored 9 months, frozen at -20°C 0.89 0.71 mg/100 g fresh weight
0.89 Blackcurrant Blackcurrant stored 9 months, frozen at -20°C 0.75 0.67 mg/100 g fresh weight
0.88 Blackcurrant Blackcurrant stored 9 months, frozen at -20°C 0.81 0.72 mg/100 g fresh weight