Showing retention factors for Polyphenols, total in Strawberry, raw with the process stored at room temperature Food Processing
Yield factor value: 0.81 (Strawberry, raw, stored, room temperature, 2 days (20 °C), GOULAS 2011)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.05 | 0.79 | 1.19 | 0.18 | 3 |
Original Retention Factor Values used to Produce Mean
Goulas, V., Manganaris, G.A. (2011) The effect of postharvest ripening on strawberry bioactive composition and antioxidant potential. Journal of the Science of Food and Agriculture 91:1907-1914 PubMed (21520448)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.17 | Strawberries | Strawberries stored at room temperature, 1 day (20°C) | 85.07 | 122.17 | mg/100 g fresh weight |
| 0.79 | Strawberries | Strawberries stored at room temperature, 2 days (20°C) | 85.07 | 83.26 | mg/100 g fresh weight |
| 1.19 | Strawberries | Strawberries stored at room temperature, 3 days (20°C) | 85.07 | 124.89 | mg/100 g fresh weight |