Showing retention factors for Kaempferol 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 |
|---|---|---|---|---|
| 0.90 | 0.80 | 1.04 | 0.08 | 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 |
|---|---|---|---|---|---|
| 1.04 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.72 | 1.8 | mg/100 g fresh weight |
| 0.91 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.7 | 1.56 | mg/100 g fresh weight |
| 0.80 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.93 | 1.55 | mg/100 g fresh weight |
| 0.89 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.62 | 1.45 | mg/100 g fresh weight |
| 0.87 | Blackcurrant | Blackcurrant stored 9 months, frozen at -20°C | 1.79 | 1.57 | mg/100 g fresh weight |