Showing retention factors for p-Coumaroyl glucose 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 |
|---|---|---|---|---|
| 1.33 | 1.11 | 1.53 | 0.15 | 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 |
|---|---|---|---|---|---|
| 1.27 | Pure Apple Juice - Brand 7 - Fresh | Pure Apple Juice - Brand 7 - Stored | 0.08 | 0.1 | mg/100 ml |
| 1.38 | Pure Apple Juice - Brand 6 - Fresh | Pure Apple Juice - Brand 6 - Stored | 0.08 | 0.11 | mg/100 ml |
| 1.40 | Pure Apple Juice - Brand 5 - Fresh | Pure Apple Juice - Brand 5 - Stored | 0.08 | 0.12 | mg/100 ml |
| 1.53 | Pure Apple Juice - Brand 4 - Fresh | Pure Apple Juice - Brand 4 - Stored | 0.1 | 0.16 | mg/100 ml |
| 1.48 | Pure Apple Juice - Brand 3 - Fresh | Pure Apple Juice - Brand 3 - Stored | 0.06 | 0.08 | mg/100 ml |
| 1.15 | Pure Apple Juice - Brand 2 - Fresh | Pure Apple Juice - Brand 2 - Stored | 0.15 | 0.18 | mg/100 ml |
| 1.11 | Pure Apple Juice - Brand 1 - Fresh | Pure Apple Juice - Brand 1 - Stored | 0.12 | 0.14 | mg/100 ml |