Showing retention factors for Polyphenols, total in Blackcurrant, jam 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 |
|---|---|---|---|---|
| 2.35 | 2.35 | 2.35 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Šavikin K., Zdunić G., Janković T., Tasić S., Menković N., Stević T., Đorđević B. (2009) Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia. Plant Foods Human Nutrition 64:212-217 PubMed (19468835)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 2.35 | Black currant jam - Cooked with sugar for 30 min | Black currant jam, after 9 months of storage at room temperature | 280.0 | 660.0 | mg/100 g fresh weight |