Showing retention factors for Anthocyanins, total in Sweet cherry, canned 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 | 0.61 | 1.06 | 0.23 | 2 |
Original Retention Factor Values used to Produce Mean
Chaovanalikit A., Wrolstad R.E. (2004) Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. Journal of Food Science 69:67-72
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.06 | Sweet cherry - Bing - Canned - at 2°C | Sweet cherry - Bing - Canned - at 22°C | 64.4 | 68.9 | mg/100 g fresh weight |
| 0.61 | Sweet cherry - Bing - Canned - at 2°C | Sweet cherry - Bing - Canned - 5 months at 22°C | 64.4 | 39.7 | mg/100 g fresh weight |