Showing retention factors for Quercetin 3-O-glucoside 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
0.46 0.23 0.84 0.21 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
0.28 Pure Apple Juice - Brand 1 - Fresh Pure Apple Juice - Brand 1 - Stored 0.36 0.1 mg/100 ml
0.72 Pure Apple Juice - Brand 7 - Fresh Pure Apple Juice - Brand 7 - Stored 0.04 0.03 mg/100 ml
0.39 Pure Apple Juice - Brand 6 - Fresh Pure Apple Juice - Brand 6 - Stored 0.07 0.03 mg/100 ml
0.37 Pure Apple Juice - Brand 5 - Fresh Pure Apple Juice - Brand 5 - Stored 0.07 0.02 mg/100 ml
0.38 Pure Apple Juice - Brand 4 - Fresh Pure Apple Juice - Brand 4 - Stored 0.07 0.03 mg/100 ml
0.23 Pure Apple Juice - Brand 3 - Fresh Pure Apple Juice - Brand 3 - Stored 0.08 0.02 mg/100 ml
0.84 Pure Apple Juice - Brand 2 - Fresh Pure Apple Juice - Brand 2 - Stored 0.2 0.16 mg/100 ml