Showing retention factors for (-)-Epigallocatechin in Tea [Green], infusion with the process stored refrigerated Food Processing
Yield factor value: 1.0 (Any food, stored refrigerated, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.45 | 0.37 | 0.56 | 0.08 | 3 |
Original Retention Factor Values used to Produce Mean
Kim Y., Welt B.A., Talcott S.T. (2011) The impact of packaging materials on the antioxidant phytochemical stability of aqueous infusions of green tea (Camellia sinensis) and Yaupon Holly (Ilex vomitoria) during cold storage. Journal of Agricultural and Food Chemistry 59:4676-4683 PubMed (21434687)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.37 | Green tea | Green tea infusions packaged in glass, at 3°C during 12 weeks of storage | 21.48 | 8.16 | mg/100 mL |
| 0.43 | Green tea | Green tea infusions packaged in polyethylene terephthalate, at 3°C during 12 weeks of storage | 21.48 | 9.24 | mg/100 mL |
| 0.56 | Green tea | Green tea infusions packaged retortable pouch, at 3°C during 12 weeks of storage | 21.48 | 12.24 | mg/100 mL |