Showing retention factors for Polyphenols, total in Redcurrant, raw with the process jam making Food Processing
Yield factor value: 0.85 (Blackcurrant, jam, FR / TK m.Z, edible part, BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.82 | 0.82 | 0.82 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Amakura Y, Umino Y, Tsuji S, Tonogai Y (2000) Influence of jam processing on the radical scavenging activity and phenolic content in berries. Journal of Agricultural and Food Chemistry 48:6292-6297 PubMed (11312801)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.82 | Redcurrant - Fresh | Redcurrant - Jam | 74.48 | 72.17 | mg/100 g fresh weight |