Showing retention factors for 5-Caffeoylquinic 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
0.92 0.81 0.96 0.05 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
0.94 Pure Apple Juice - Brand 1 - Fresh Pure Apple Juice - Brand 1 - Stored 5.59 5.28 mg/100 ml
0.81 Pure Apple Juice - Brand 7 - Fresh Pure Apple Juice - Brand 7 - Stored 3.21 2.63 mg/100 ml
0.92 Pure Apple Juice - Brand 6 - Fresh Pure Apple Juice - Brand 6 - Stored 5.04 4.64 mg/100 ml
0.91 Pure Apple Juice - Brand 5 - Fresh Pure Apple Juice - Brand 5 - Stored 5.97 5.47 mg/100 ml
0.95 Pure Apple Juice - Brand 4 - Fresh Pure Apple Juice - Brand 4 - Stored 6.82 6.52 mg/100 ml
0.96 Pure Apple Juice - Brand 3 - Fresh Pure Apple Juice - Brand 3 - Stored 6.8 6.54 mg/100 ml
0.93 Pure Apple Juice - Brand 2 - Fresh Pure Apple Juice - Brand 2 - Stored 7.43 6.93 mg/100 ml