Showing retention factors for p-Coumaroylquinic 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
0.82 0.75 0.89 0.04 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
0.75 Pure Apple Juice - Brand 7 - Fresh Pure Apple Juice - Brand 7 - Stored 0.63 0.48 mg/100 ml
0.83 Pure Apple Juice - Brand 6 - Fresh Pure Apple Juice - Brand 6 - Stored 0.77 0.64 mg/100 ml
0.81 Pure Apple Juice - Brand 5 - Fresh Pure Apple Juice - Brand 5 - Stored 0.75 0.61 mg/100 ml
0.89 Pure Apple Juice - Brand 4 - Fresh Pure Apple Juice - Brand 4 - Stored 1.05 0.94 mg/100 ml
0.83 Pure Apple Juice - Brand 3 - Fresh Pure Apple Juice - Brand 3 - Stored 0.96 0.8 mg/100 ml
0.80 Pure Apple Juice - Brand 2 - Fresh Pure Apple Juice - Brand 2 - Stored 1.03 0.83 mg/100 ml
0.84 Pure Apple Juice - Brand 1 - Fresh Pure Apple Juice - Brand 1 - Stored 0.73 0.62 mg/100 ml