Showing retention factors for Phloridzin 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
0.86 0.82 0.92 0.03 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
0.86 Pure Apple Juice - Brand 7 - Fresh Pure Apple Juice - Brand 7 - Stored 1.08 0.93 mg/100 ml
0.82 Pure Apple Juice - Brand 6 - Fresh Pure Apple Juice - Brand 6 - Stored 1.56 1.28 mg/100 ml
0.87 Pure Apple Juice - Brand 5 - Fresh Pure Apple Juice - Brand 5 - Stored 1.7 1.48 mg/100 ml
0.85 Pure Apple Juice - Brand 4 - Fresh Pure Apple Juice - Brand 4 - Stored 1.68 1.43 mg/100 ml
0.83 Pure Apple Juice - Brand 3 - Fresh Pure Apple Juice - Brand 3 - Stored 1.92 1.59 mg/100 ml
0.88 Pure Apple Juice - Brand 2 - Fresh Pure Apple Juice - Brand 2 - Stored 3.11 2.75 mg/100 ml
0.92 Pure Apple Juice - Brand 1 - Fresh Pure Apple Juice - Brand 1 - Stored 4.28 3.94 mg/100 ml