Showing retention factors for Ferulic acid in Apple [Dessert], pure juice 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
3.91 1.45 7.66 2.38 7

Original Retention Factor Values used to Produce Mean

Gliszczynska-Swiglo A., Tyrakowska B. (2003) Quality of commercial apple juices evaluated on the basis of the polyphenol content and the TEAC antioxidant activity. Journal of Food Science 68:1844-1849
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
2.16 Pure Apple Juice - Brand 1 - Fresh Pure Apple Juice - Brand 1 - Stored 0.01 0.02 mg/100 ml
7.66 Pure Apple Juice - Brand 7 - Fresh Pure Apple Juice - Brand 7 - Stored 0.0 0.02 mg/100 ml
7.40 Pure Apple Juice - Brand 6 - Fresh Pure Apple Juice - Brand 6 - Stored 0.01 0.03 mg/100 ml
2.00 Pure Apple Juice - Brand 5 - Fresh Pure Apple Juice - Brand 5 - Stored 0.01 0.01 mg/100 ml
3.50 Pure Apple Juice - Brand 4 - Fresh Pure Apple Juice - Brand 4 - Stored 0.01 0.02 mg/100 ml
1.45 Pure Apple Juice - Brand 3 - Fresh Pure Apple Juice - Brand 3 - Stored 0.03 0.05 mg/100 ml
3.22 Pure Apple Juice - Brand 2 - Fresh Pure Apple Juice - Brand 2 - Stored 0.01 0.02 mg/100 ml