Showing retention factors for Anthocyanins, total in Plum, fresh with the process jam making Food Processing
Yield factor value: 0.8 (Plum, without score, jam, FR / 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 |
|---|---|---|---|---|
| 0.17 | 0.13 | 0.22 | 0.04 | 2 |
Original Retention Factor Values used to Produce Mean
Kim D.-O., Padilla-Zakour O.I. (2004) Jam processing effect on phenolics and antioxidant capacity in anthocyanin-rich fruits: cherry, plum, and raspberry. Journal of Food Science 69:S395-S400
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.13 | Plum - Fresh fruit - BY 8158.50 | Plum - Jam - BY 8158.50 | 46.7 | 7.7 | mg/100 g fresh weight |
| 0.22 | Plum - Fresh fruit - Methley | Plum - Jam - Methley | 30.9 | 8.5 | mg/100 g fresh weight |