Showing retention factors for Polyphenols, total in Apple [Dessert], puree 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 |
|---|---|---|---|---|
| 0.68 | 0.64 | 0.74 | 0.04 | 3 |
Original Retention Factor Values used to Produce Mean
Picouet P.A., Landl A. A., Abadias M. B., Castellari M. A., Viñas I. (2009) Minimal processing of a Granny Smith apple purée by microwave heating. Innovative Food Science and Emerging Technologies 10:545-550
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.74 | Apple puree | Apple puree after 5 days stored at 5°C | 112.4 | 83.3 | mg/100 g fresh weight |
| 0.64 | Apple puree | Apple puree after 8 days stored at 5°C | 112.4 | 72.8 | mg/100 g fresh weight |
| 0.67 | Apple puree | Apple puree after 14 days stored at 5°C | 112.4 | 75.6 | mg/100 g fresh weight |