Showing retention factors for Quercetin 3-O-rutinoside in Quince, peeled, raw with the process jam making Food Processing
Yield factor value: 0.85 (Quince, jam FR m.Z, edible part - table 25, 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 |
|---|---|---|---|---|
| 0.48 | 0.48 | 0.48 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Silva B.M., Branquinho-Andrade P., Goncalves A.C., Seabra R.M., Oliveira M.B., Ferreira M.A. (2004) Influence of jam processing upon contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller). European Food Research and Technology 218:385-389
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.48 | Quince Pulp | Quince Jam A - Peeled | 0.33 | 0.19 | mg/100 g fresh weight |