Showing retention factors for Kaempferol 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 |
---|---|---|---|---|
1.66 | 1.00 | 2.62 | 0.69 | 4 |
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 |
---|---|---|---|---|---|
1.00 | Pure Apple Juice - Brand 1 - Fresh | Pure Apple Juice - Brand 1 - Stored | 0.01 | 0.01 | mg/100 ml |
2.62 | Pure Apple Juice - Brand 6 - Fresh | Pure Apple Juice - Brand 6 - Stored | 0.01 | 0.02 | mg/100 ml |
2.00 | Pure Apple Juice - Brand 3 - Fresh | Pure Apple Juice - Brand 3 - Stored | 0.0 | 0.0 | mg/100 ml |
1.00 | Pure Apple Juice - Brand 2 - Fresh | Pure Apple Juice - Brand 2 - Stored | 0.01 | 0.01 | mg/100 ml |