Showing retention factors for Quercetin 3-O-galactoside 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 0.47 0.73 0.08 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
0.65 Pure Apple Juice - Brand 1 - Fresh Pure Apple Juice - Brand 1 - Stored 0.59 0.38 mg/100 ml
0.58 Pure Apple Juice - Brand 7 - Fresh Pure Apple Juice - Brand 7 - Stored 0.19 0.11 mg/100 ml
0.47 Pure Apple Juice - Brand 6 - Fresh Pure Apple Juice - Brand 6 - Stored 0.17 0.08 mg/100 ml
0.61 Pure Apple Juice - Brand 5 - Fresh Pure Apple Juice - Brand 5 - Stored 0.14 0.08 mg/100 ml
0.56 Pure Apple Juice - Brand 4 - Fresh Pure Apple Juice - Brand 4 - Stored 0.13 0.07 mg/100 ml
0.55 Pure Apple Juice - Brand 3 - Fresh Pure Apple Juice - Brand 3 - Stored 0.08 0.04 mg/100 ml
0.73 Pure Apple Juice - Brand 2 - Fresh Pure Apple Juice - Brand 2 - Stored 0.57 0.41 mg/100 ml