Showing retention factors for Polyphenols, total in Rowanberry, raw with the process stored at room temperature Food Processing
Yield factor value: 1.0 (Any food, stored at room temperature, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.50 | 0.50 | 0.50 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Baltacioglu C., Velioglu S., Karacabey E. (2011) Changes in total phenolic and flavonoid contents of rowanberry fruit during postharvest storage. Journal of Food Quality 34:278-283
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.50 | Rowanberry | Rowanberry 20 days of storage at 22°C | 361.98 | 180.99 | mg/100 g fresh weight |