Showing retention factors for Cyanidin 3-O-rutinoside in Sour cherry with the process jam making Food Processing
Yield factor value: 0.85 (Cherry, without score, jam, FR / m.Z, edible part, BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.06 | 0.06 | 0.06 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Kim D.-O., Padilla-Zakour O.I. (2004) Jam processing effect on phenolics and antioxidant capacity in anthocyanin-rich fruits: cherry, plum, and raspberry. Journal of Food Science 69:S395-S400
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.06 | Sour cherry - Fresh fruit - Balaton | Sour cherry - Jam - Balaton | 13.8 | 1.1 | mg/100 g fresh weight |