Showing retention factors for Caffeic 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
0.59 0.39 0.73 0.14 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
0.50 Pure Apple Juice - Brand 1 - Fresh Pure Apple Juice - Brand 1 - Stored 0.53 0.27 mg/100 ml
0.40 Pure Apple Juice - Brand 7 - Fresh Pure Apple Juice - Brand 7 - Stored 0.38 0.15 mg/100 ml
0.72 Pure Apple Juice - Brand 6 - Fresh Pure Apple Juice - Brand 6 - Stored 0.33 0.24 mg/100 ml
0.72 Pure Apple Juice - Brand 5 - Fresh Pure Apple Juice - Brand 5 - Stored 0.36 0.26 mg/100 ml
0.73 Pure Apple Juice - Brand 4 - Fresh Pure Apple Juice - Brand 4 - Stored 0.46 0.34 mg/100 ml
0.39 Pure Apple Juice - Brand 3 - Fresh Pure Apple Juice - Brand 3 - Stored 0.86 0.33 mg/100 ml
0.64 Pure Apple Juice - Brand 2 - Fresh Pure Apple Juice - Brand 2 - Stored 0.54 0.34 mg/100 ml