Showing retention factors for Phloretin 2'-O-xylosyl-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
0.83 0.74 0.95 0.07 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
0.90 Pure Apple Juice - Brand 7 - Fresh Pure Apple Juice - Brand 7 - Stored 0.69 0.62 mg/100 ml
0.95 Pure Apple Juice - Brand 6 - Fresh Pure Apple Juice - Brand 6 - Stored 1.02 0.98 mg/100 ml
0.76 Pure Apple Juice - Brand 5 - Fresh Pure Apple Juice - Brand 5 - Stored 1.02 0.77 mg/100 ml
0.86 Pure Apple Juice - Brand 4 - Fresh Pure Apple Juice - Brand 4 - Stored 1.48 1.28 mg/100 ml
0.82 Pure Apple Juice - Brand 3 - Fresh Pure Apple Juice - Brand 3 - Stored 1.85 1.53 mg/100 ml
0.78 Pure Apple Juice - Brand 2 - Fresh Pure Apple Juice - Brand 2 - Stored 2.53 1.97 mg/100 ml
0.74 Pure Apple Juice - Brand 1 - Fresh Pure Apple Juice - Brand 1 - Stored 3.35 2.49 mg/100 ml